In a mixing bowl combine heavy whipping cream, yolks, 3 tablespoons sweetener and vanilla.

Whisk together until well combined

Pour mixture into 6 small ramekins

Cover each ramekin individually with aluminum foil

Add one cup of water to the bottom of the inner pot

Place silicon steamer on top

Carefully place three ramekins into the steamer

Place the remaining three ramekins on top of the bottom three slightly offsetting them so that the bottom ones will support the top ones.

Close lid and make sure valve is set to seal

Cook on high pressure for 9 minutes.

Let rest for 15 minutes

Release steam and open lid

Let cool and refrigerate for at least a few hours ( it’s best served cold).

Sprinkle 1 teaspoon of Keto sweetener on top of each creme brûlée. I get the best results with Lakanto Golden Sweetener with Monk Fruit.

Using a hand torch, burn the sugar until it darkens. Make sure to do this in a well-ventilated area and be careful as you are working with an open flame.