Keto Pumpkin Custard
Smooth and creamy and with just the right amount of custard,
Servings: 4 servings
Calories: 355kcal
Ingredients
- 3/4 cup pureed pumpkin
- 2 eggs
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoon pumpkin pie spice
- 1/3 cup SoNourished granulated sugar substitute
- 2 tablespoons SoNourished brown sugar substitute
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
Instructions
- Mix the pumpkin, eggs, cream and vanilla. Whip it with a whisk to get it light and smooth.
- Mix the sugars, salt, and pumpkin pie spice in a small bowl.
- Combine the wet and dry ingredients in a bowl and mix well.
- Pour into ramekins that have been lightly sprayed with cooking spray or oil.
- Place ramekins on a sheet pan and bake in a pre-heated 350-F oven for 35-45 minutes or until set in the middle.
Notes
Recipe Card Tips
- Use fresh pumpkin pie spice, not last year's container. It makes a real difference in a dessert this simple.
- Bake on a sheet pan rather than directly on the rack, to catch any overflow and make transporting the ramekins easier.
- Cook time varies with how cold your ingredients were going in, so treat the range as a guide.
- Cooking time varies based on how cold your ingredients were when they went into the oven.
Nutrition
Serving: 0.66cups | Calories: 355kcal | Carbohydrates: 7g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 349mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8582IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg | Net Carbohydrates: 6g