Gingerbread crème brûlée

Gingerbread crème brûlée

Creamy custard. Dreamy gingerbread. Put the two together, and you have a keto dessert that brings a well-spiced finish to your evening. So indulgent, yet amazingly on-plan.

Gingerbread crème brûlée

Creamy custard. Dreamy gingerbread. Put the two together, and you have a keto dessert that brings a well-spiced finish to your evening. So indulgent, yet amazingly on-plan.
6 servingservings


  • 1¾ cups 425 ml heavy whipping cream
  • 2 tsp 2 tsp pumpkin pie spice
  • 2 tbsp 2 tbsp (25 g) erythritol
  • ¼ tsp ¼ tsp vanilla extract
  • 4 4 egg yolkegg yolks
  • ½ ½ clementine (optional)


Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 360°F (180°C).
  2. Separate the eggs by cracking them and placing whites and yolks in separate bowls. This recipe only calls for yolks, so cover the egg white bowl with plastic wrap and store in the fridge for another recipe.
  3. Add cream to a saucepan and bring to a boil along with the spices, vanilla extract and sweetener.
  4. Add the warm cream mixture into the egg yolks, a little at a time, while whisking.
  5. Pour into oven-proof ramekins or small pyrex bowls nestled in a larger baking dish with sides. Add water to the larger dish until it's about halfway up the ramekins. The water makes the cream cook gently and evenly for a creamy and smooth result.
  6. Bake in the oven for about 30 minutes. Remove the ramekins from the baking dish and let cool.
  7. You can enjoy this dessert either lukewarm or cold, preferably with a clementine segment on top.


In this recipe we've used pumpkin pie spice. If you can't find it, you can make your own by using this recipe or by mixing equal amounts of ginger, cinnamon and ground cloves.

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  1. Teresa
    Hi! Did you sprinkle with spices at the end to "look like" the sugar crust? Or it ends up with the colour? Thanks and Merry Christmas!
  2. Vince
    I love this as a variation on the traditional dish. I can't count the number of crème brulee recipes that I've seen but you've still managed to create something entirely new that just looks amazing.


  3. 1 comment removed
  4. Shauna
    I think I would add a little stevia to the mix, then sprinkle some brown “sugar” Swerve on top, use a flame to make it crystalize hard....
  5. 1 comment removed
  6. Suzanne
    The clementine is lovely pop of flavour.
  7. Joanna
    How did you go about the final part of the original recipe i.e. carmelizing or browning the “sugar” on the top?
    Is it safe to do the same with erythriol?
  8. Amanda

    Can full fat coconut milk be substituted for the heavy cream in this recipe? Think I will try it regardless, since it’s exactly what I feel like right now. Thank for for yet another delicious looking recipe!

  9. Heather
    What milk fat content is the heavy whipping cream?
    We have so many creams in Australia- whipping creams have additives- our double cream is 56% fat.
  10. Cynthia
    I made this and it was heavenly! Thank you
  11. Marcia Andre
    I thought this was just ok, but perhaps could use a little more flavor. Next time, I think I'll increase the spice.
  12. Julie
    i ate it. smelled great. won’t make it again.

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