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


  • 4 4 large egg, using only the yolkslarge eggs, using only the yolks
  • 1¾ cups 425 ml heavy whipping cream
  • 2 tsp 2 tsp pumpkin pie spice
  • 2 tbsp 2 tbsp erythritol
  • ¼ tsp ¼ tsp vanilla extract
  • ½ ½ clementine (optional)
  • pumpkin pie spice, for serving
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Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C). Set aside one, 4 oz. oven-proof ramekin per serving, and a large baking dish with sides.
  2. Crack the eggs and separate yokes and the whites. Put the yolks in a medium-sized bowl for this recipe. You can store the egg whites in a small container in the refrigerator for another recipe if you wish.
  3. Add the heavy cream, pumpkin pie spice, sweetener, and vanilla extract to a small saucepan. Whisk together while bringing to a boil over high heat. Once boiling, remove it from the burner.
  4. Gradually add small amounts of the warm cream mixture into the egg yolks, whisking together until completely combined.
  5. Place the ramekins in the large baking dish and fill 3/4 of each ramekin with the cream mixture. Add water to the baking dish until it's about halfway up the sides of the ramekins. The water helps the cream mixture cook gently and evenly, for a creamy and smooth result.
  6. Bake on the middle rack for 25-30 minutes, or until the custard is set around the edges, and slightly jiggly in the center. Remove the ramekins from the baking dish and let cool.
  7. You can enjoy this dessert either lukewarm or cold, preferably sprinkled with some pumpkin pie spice and a clementine segment on top.


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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!


  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.
  13. Brigitta
    I found this recipe to be delicious, but it needed 1/4 to 1/2 cup of sweetener instead of the 2 tablespoons indicated in the recipe. (I used Swerve.) The pumpkin spices don't dissolve, but instead some amount remains suspended and some amount floats to the top. The amount floating to the top gives an appearance resembling creme brulee, but without the crunch. (Be careful that the pumpkin pie spices don't clump or you'll end up with an ugly dark "mole" or two!) After researching a custard recipe in a cook book, I used 1-1/2 cup of cream, did not cook the mixture on the stove and instead simply mixed everything in a bowl, added a teaspoon of vanilla, divided the mixture evenly between six little 4 oz. canning jars, and baked at 300°F for 60 minutes. Then I refrigerated them overnight. The custard came out creamy, with a pleasant spice flavor. I can imagine this same basic custard recipe made with an almond, orange, or plain vanilla flavor. Or perhaps a Chai tea flavor if you add cardomon. Simple and versatile, and a great way to use up left over egg yolks from the Diet Doctor bread recipe. I have not calculated what the net carbs turn out to be, but any macro counting app should be able to show this, and I bet it wouldn't be far off from the original recipe.
  14. Donna
    Great dessert! Thanks

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