If you’re on a low-carb diet, this Keto Pumpkin Custard is a delightful treat that satisfies your sweet tooth without the guilt. It’s creamy, flavorful, and brings the essence of fall right into your kitchen, making it perfect for any occasion. With the warm spices of cinnamon and nutmeg, this custard will surely become a staple in your keto dessert repertoire.
This Keto Pumpkin Custard is not just another dessert; it’s a silky-smooth blend of pumpkin puree and rich cream, sweetened with a sugar substitute for that perfect balance. It’s easy to whip up and can be enjoyed warm or chilled, making it versatile for any dessert lover. Trust me, even non-keto eaters will be asking for seconds!
Easy and Delicious Keto Pumpkin Custard
This Keto Pumpkin Custard is a creamy and indulgent dessert that perfectly blends pumpkin and spices. It’s low in carbs and high in flavor, making it a perfect choice for your keto lifestyle while still satisfying your cravings for something sweet.
With its smooth texture and aromatic spices, this custard is reminiscent of traditional pumpkin pie but without the crust. It offers a rich taste that is both comforting and satisfying, truly a treat you’ll want to make again and again.
Ingredients
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup erythritol or your preferred sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, heavy cream, eggs, erythritol, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth and well combined.
- Pour into Ramekins: Divide the custard mixture evenly among four ramekins or custard cups.
- Bake: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Cool: Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours before serving.
- Serve: Serve chilled or at room temperature, optionally topped with whipped cream or a sprinkle of cinnamon.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes + cooling
- Servings: 4 servings
- Calories: 210kcal
- Fat: 18g
- Protein: 4g
- Carbohydrates: 4g
- Fiber: 1g
- Net Carbs: 3g
