I don’t know about you, but I am becoming quite the Keto Pastry Chef during this Quarantine!!!

One of my favorites to make right now is Spiced Crème Brûlée. They are the perfect portioned treats for my daughter and I to enjoy together. We make them in a batch of four and enjoy them over a couple of nights. If you have a kitchen torch, this is your chance to bust it out. But you can easily get a crunch Keto Caramel using your oven. This recipe uses cinnamon, nutmeg, and cloves to give the custard a warm spicy flavor, but you can opt for the classic vanilla Crème by just leaving those spices out.

This recipe serves 4 and each one has 4 g net carbs per serving.

For this recipe you’ll need ramekins, there are so many cute ones out there! Here are some simple ones available on Amazon.

Spiced Crème Brûlée

INGREDIENTS

• 1½ cups grass-fed heavy cream

• ¼ cup granulated erythritol

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 4 large egg yolks

• 1 teaspoon vanilla extract

• 4 teaspoons granulated erythritol (for the top)

INSTANT POT DIRECTIONS

1. In a small saucepan heat the cream just until it starts to simmer. Remove from heat. Set aside and let cool slightly.

2. Meanwhile, in a medium bowl combine the ¼ cup Swerve, cinnamon, nutmeg, and cloves. Whisk in egg yolks and vanilla. Slowly whisk in the hot cream. Divide custard mixture evenly among four 5- to 6-ounce ramekins or custard cups. Cover each dish tightly with foil.

3. Place a trivet in the Instant Pot. Add 1 cup water. Place three ramekins on the steam rack; place the remaining ramekin staggered on top. Secure the lid to the pot. Close the pressure-release valve. Set the pot at HIGH pressure for 9 minutes. At the end of cooking time, use a quick-release to depressurize. Carefully remove ramekins from pot and let cool, covered, on a wire rack. Refrigerate for at least 2 hours or up 8 hours.

4. Before serving, remove foil from ramekins; place on a baking sheet. Adjust an oven rack to 4 inches from heat source. Preheat the broiler. Sprinkle the top of each custard with 1 teaspoon granulated erythritol. Broil until the tops are bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning). Remove from the oven and let sit until topping hardens.

Pressure Cooker Tip: Simple and inexpensive, a canning jar lifter makes it safe and easy to remove ramekins from the Instant Pot.

If you like easy Instant Pot desserts as much as me check out these other recipes!

Click on the photo for the recipe.