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Pumpkin Custard

Pumpkin Custard - from Debbie Cusick

Ingredients
  • 1/3 cup heavy cream
  • 1/3 cup water
  • 1/4 cup canned unsweetened pumpkin
  • 1 egg
  • 2T zero-carb protein powder
  • 1/4 cup Splenda (or equivalent sweetener of choice) *OR*
  • 1/4 tsp Stevia (white powder variety) - equals a 1/4 cup of sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • Pinch mace

Directions
  1. Combine all ingredients with fork, wire whisk or hand mixer. 
  2. Pour into small (2-cup) buttered casserole dish. 
  3. Bake at 350 degrees F for 30-35 minutes.
  4. Can be served warm (yummy) or cold. When cold it is really good topped with whipped cream. 

8g carbs and 2.3g fiber
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