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Keto Thanksgiving Kreme Brule


  • 2 cups heavy cream
  • 1 whole Vanilla Bean
  • 1/3 tsp Stevia Powder
  • 1/2 packet Keto Kreme
  • 4 tbsp Truvia Brown Sugar
  • 4 large Egg Yolks
  • 1 tsp vanilla extract
  • 1 pinch salt


  • Preheat oven to 300F
  • Start heating Heavy Cream on medium-heat.
  • Split Vanilla Bean in half, lengthwise. Scrape Seeds out with a knife.
  • Add Seeds to Cream and whisk.
  • When Cream starts to bubble, reduce to heat to lowest setting. Cover pot and steep for 20 minutes.
  • In a mixing bowl, combine Egg Yolks, Stevia Powder, Salt, Vanilla Extract and Keto//Kreme. Whisk until mixture thickens.
  • When Cream mixture is done steeping, strain into separate bowl.
  • While whisking the Egg mixture, very slowly add the Cream.
  • Place 4 Ramekins in Baking Dish.
  • Pour Hot Water into Baking Dish so that water lines comes halfway up the sides of the Ramekins.
  • Pour Kremebrulee batter into Ramekins until they are almost full.
  • Bake on the middle rack until batter jiggles, but is slightly set on the surface (about 30-35 minutes).
  • Remove from oven and place in fridge for at least 4 hours (overnight is preferable).
  • Remove from fridge. Sprinkle 1 tbsp Truvia Brown sugar on each Ramekin.
  • To caramelize the sugar, either carefully broil or use a Culinary Torch to gently heat the surface until the top is a golden brown.
Tried this recipe?Let us know how it was!