We’re always looking for Keto desserts. Well, we’re always looking for desserts, and when you’re on Keto—you get it.
Make this to welcome fall into your kitchen; I normally only buy pumpkin between October and December. How about you?
Keto Pumpkin Custard
A Keto dessert winner from DietDoctor.com.
Servings 6 Servings
Equipment
- six ramekins
- 13×9 aluminum sheet pan. This just needs to be large enough to contain the six ramekins.
Ingredients
- 15 oz canned pumpkin I get organic pumpkin puree by Libby.
- 1/2 cup heavy whipping cream
- 4 large eggs
- 1/2 tspn salt
- 2 tspn vanilla
- 2 tspn pumpkin pie spice or make your own
- 1 tspn Stevia liquid
- 1 cup whipped cream
Instructions
- Preheat oven to 350°
- Spray six ramekins with cooking spray and set them on the sheet pan.
- In a large bowl, mix cream, pumpkin, salt, vanilla, spice, and sweetener.
- Pour pumpkin mixture evenly into ramekins. Clean up any spills and place the pan in the oven.
- Bake 45 minutes. Check for doneness with toothpick or other favorite method, like a thin knife blade. The mixture should be just barely set. It will firm up after removing from oven.
- Remove sheet pan from oven. Let custard cool for 10 minutes.
- Make or use canned whipped cream to top the custards. Serve. You can make these ahead and store in fridge or a day or two, holding off on the whipped cream until ready to serve. If storing, use cellophane wrap to cover custards and avoid them drying out.
Notes
These are great for company meals, easy and acceptable to non-Keto types. We make up a batch and eat over several days when it’s just us.
