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 put the yolks in a medium-sized bowl, and the egg whites in a smaller bowl, to be stored in the refrigerator for another recipe.
  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 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.


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.

Adjust the baking time based on the size of your ramekin; if slightly larger in width, the bake time will be less, and if smaller in width, the bake time will be more.


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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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