Keto Pumpkin Custard: A Delicious Low-Carb Delight!
A creamy and delicious keto-friendly pumpkin custard that is perfect for fall and holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, heavy cream, eggs, erythritol, vanilla extract, pumpkin pie spice, and salt.
- Whisk until smooth and well combined.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the custard is set and a toothpick comes out clean.
- Let it cool before serving. Enjoy!
Notes
- For a richer flavor, use homemade pumpkin puree.
- Store leftovers in the refrigerator for up to 3 days.
- Top with whipped cream for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg