Preheat your oven to 325°F (165°C). Butter an 8″ x 8″ glass baking pan and set aside.
In a medium bowl, whisk the eggs until frothy. Add the powdered monkfruit sweetener and continue whisking until the mixture lightens in color to a pale yellow, about 2-3 minutes. You can use a blender for this step if preferred.
Gradually add the almond milk, heavy whipping cream, and vanilla extract to the egg mixture, whisking continuously.
Slowly drizzle in the melted butter while whisking to combine. Continue whisking until the mixture is very frothy and light.
Pour the mixture into the prepared 8″ x 8″ pan and bake in the preheated oven for 35 minutes. During baking, a natural sugary “crust” will form on top of the bars—this is normal and they are not burning.
Once baked, remove the pan from the oven and allow the bars to cool completely on the counter. The bars will set more as they cool, so don’t worry if the center appears slightly jiggly when you first take them out of the oven.
After cooling, cut the crème brûlée bars into squares and enjoy! Store any leftovers in the refrigerator.