Preheat the oven to 300 F and position the rack to the center position.

Beat the 4 egg yolks, 1 egg white, and ½ cup of monkfruit on low speed until blended. It’ll be a light yellow thick color. Set aside, but leave in the mixer.

Scald the cream in a small-medium saucepan. Do not let it simmer or come to a boil. If it gets overheated it could burn on the bottom of the pan. This took us 5-6 minutes on medium low.

Add the hot cream to the egg and monkfruit mixture. Beat with the mixer and then add the vanilla, beating again until combined.

Carefully pour the custard into the ramekins, leaving a little space at the top. Put the ramekins into a 9x13 baking pan.

Slowly fill a 9x13 pan ½ way with boiling water.

Bake the keto creme brulee for about 40-45 mins or until the custard is cooked through. The custard will be set but will still jiggle slightly in the pan. The time can vary based on what size of ramekins you're using, start checking for doneness after 35 minutes.

Remove the custard cups from the hot water and let the ramekins cool for 30 mins on a baking rack.

Move the keto gluten-free creme brulee desserts to the fridge until completely chilled.

Gently sprinkle ½ tsp-1 tsp of monkfruit or erythritol to the top of each creme brulee dish.

Broil about 2 mins or until the top melts and starts to darken and caramelize.

Let cool and serve! Top with low carb fruit or keto whipping cream, if desired.