Keto Pumpkin Custard (Baked, Sugar free)
If you love pumpkin pie, but want something a little healthier, then this baked pumpkin custard recipe just might be what you are looking for. Pass on the sugar filled pie and the carb coma that follows eating it and dig into a lower in sugar (and carbs) version of pumpkin pie filling.
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Servings: 6
Calories: 91kcal
Equipment
- Mixing bow
- Whisk
- 6 ramekins or small baking dishes
Ingredients
- 4 Eggs large
- 2 1/2 cups Unsweetened Almond Milk
- 1/3 cup Swerve or Splenda
- 1 cup Pumkin Puree canned or fresh
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1/8 teaspoon Ground Nutmeg
- pinch Salt
Instructions
- Preheat oven to 350 F.
- Place 6 custard cups or ramekins in a large pan and set aside.
- In a large bowl whisk together all the ingredients.
- Divide evenly among the custard cups.
- Pour enough hot water into the bottom of the large pan so the water level is about half way up the side of the custard cups.
- Bake for 25 to 35 minutes or until the custard is set in the center and when a knife is inserted it comes out clean.
- Remove the custard cups carefully from the water bath and set aside to cool.
- Serve chilled.
Notes
- See the information below for net carb counts depending upon which sweetener you use. The recipe card doesn't include sugar alcohols so the carb count isn't correct.
- Use canned pumpkin (nutrition label says pumpkin only with no added sugars or other ingredients). Homemade pumpkin puree can also be used.
- Almond milk can be replaced with regular milk or a combination of milk, cream or evaporated milk. This will change the number of carbs due to the lactose (milk sugar) present in those types of milks.
Nutrition
Serving: 1g | Calories: 91kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Fiber: 1g
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