Keto Maple-Pumpkin Custard Recipe

Keto Maple-Pumpkin Custard Recipe

Ingredients

• 15 ounces (420 g) canned pumpkin
• 1 cup (240 ml) low-carb milk
• 1/2 cup (120 ml) heavy cream
• syrup
• 1/3 cup (8 g) Splenda
• 1/2 teaspoon maple flavoring
• 3 eggs
• 1 pinch salt
• 1 tablespoon (5.1 g) pumpkin pie spice
• 35 g chopped pecans
• 1 1/2 teaspoons butter Whipped Topping

Method

1. In a mixing bowl, preferably one with a pouring lip, whisk together the pumpkin, low-carb, cream, pancake syrup, Splenda, maple flavoring, eggs, salt, and pumpkin pie spice
2. Spray a 6-cup 1 4-L glass casserole dish with nonstick cooking spray
3. Pour the custard mixture into it
4. Place it in a slow cooker
5. Now carefully fill the space around the casserole dish with water up to 1 inch 2 cm from the rim
6. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours
7. Remove the lid, turn off the slow cooker, and let it cool until you can remove the casserole dish without scalding your fingers
8. Chill the custard for at least several hours
9. Before serving, put the pecans and butter in a heavy skillet over medium heat and stir them for 5 minutes or so
10. Set aside
11. Also have the Whipped Topping made and standing by
12. Serve the custard with a dollop of Whipped Topping and 1 tablespoon (6 g) of toasted pecans on each serving

Makes 6 servings

1. Each with 10 carbohydrate, 3 g dietary fiber, 7 g usable carbs
2. Carb count does not include polyol sweetener in sugar-free syrup

Full List of Dessert Recipes
Full List of Custard Recipes