If you love pumpkin, you’ll love this healthy and delicious keto pumpkin custard recipe. And it’s filled with a mixture of eggs, heavy whipping cream, sweetener and … I do not recommend freezing pumpkin custard. Made with almond and coconut flours to keep it healthy, gluten-free, and low-carb. Then, place all the custards in a dry 9×13 pan, and put the whole thing in your preheated oven, but leave the oven door open. My preference is to use Swerve granulated sweetener in this recipe. First, use a tea kettle to preheat your water. Pour into custard dishes set into a water bath. Lightly spray a 6-inch cake or soufflé pan with nonstick cooking spray and set aside. 1 14 oz can canned pumpkin (about 1 3/4 cups – fresh will work too) Combine pumpkin, oil, nut milk, and eggs in a bowl. It all depends on taste. We shall see. Tip: The smaller dish you use for the custards, the faster your custard will cook. One of the great things about this recipe is that you can make it ahead of time. Instructions Heat pumpkin, coconut milk, spices, and sweeteners in a pot ’til quite warm but not simmering. Looking for ketogenic recipes that use Coconut Milk? amzn_assoc_placement = "adunit"; Sometimes it’s hard to tell when the custard is done. Just make sure you’re not using pumpkin pie filling, which can be easy to grab by accident at the grocery store. Whisk together until smooth. /r/keto is place to share thoughts, ideas, benefits, and experiences around eating within a Ketogenic lifestyle. In a large bowl, whisk together eggs, Add the egg mixture into the hot cream, coconut milk mixture, stirring constantly until incorporated. Along with heavy cream and two eggs, you’ll also need the following ingredients: What would a pumpkin custard cup be without real pumpkin puree? With this recipe, you can enjoy the best parts of pumpkin pie, without all the carbs. This is one of the most surprising recipes my mom and I have ever made together! Slowly whisk heated coconut milk into egg mixture to temper it. Bake until the center appears … Crack the eggs into a large bowl, add the maple syrup, and whisk well. Very slowly, gradually pour the hot coconut cream into the eggs, whisking continuously, until well blended and smooth. You can use a pre-made pumpkin pie spice mixture, but it’s just as easy to make your own spice blend at home. https://thrivemarket.com/mindovermunch25 ★ It’s that time of year again…time for PUMPKIN RECIPES! … I just put mine in the oven. Store in the refrigerator. Berries make a nice accompaniment to the Keto egg custard pie as well. While heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. You can tell these custards are done when they are barely jiggly in the center. Whisk the egg mixture into the pumpkin mixture until well combined. Stir together until combined, then cover the container with a lid and let sit in the refrigerator overnight, or at least 8 hours. I like to use small 8oz ceramic ramekins to bake my custards. Let sit 30 seconds to thicken. Simply Organic Organic Mini Pumpkin Pie Spice-0.46 Oz, Swerve Granular Sweetener (48 oz): The Ultimate Sugar Replacement, Keto Stuffed Peppers Without Rice [Video], Keto Butter Chicken – Quick and Easy Recipe, 45 Easy Keto Vegetable Side Dishes to Make for Dinner, 1/2 teaspoon ground nutmeg (freshly grated is even better! When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Gently press bags with back of a spoon to release more tea; remove and discard tea bags. Keto Pumpkin Custard Recipe. Click HERE to Pin Low Carb Crustless Coconut Custard Pie Low Carb Crustless Coconut Custard Pie. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. low-fat coconut milk. Add coconut milk and heat just until hot but not boiling, 2 to 3 minutes. This keto coconut cream pie is a luxuriously creamy dessert that’s got tons of coconut flavor. A water bath insulates custards from the direct heat of the oven, reducing the chances of overbaking or cracking. When the custards are chilled, top each one with a dollop of the prepared topping. See Disclosure Keto pumpkin pie custard is simple to make, but fancy enough for special occasions, like Thanksgiving! Time to make Pumpkin Coconut and Maple Custard Cups. Again, I didn't use any sweeteners, feel free to add if you feel the need for something more dessert like. I also did 1/2 cup cream, 1 cup coconut milk instead of the milk they called for. Whisk together the eggs, sweetener and salt until the eggs are just blended. With fall just around the corner, I’ve noticed that more and more people are looking for keto pumpkin recipes. First Step: Make the custard base by blending heavy cream, almond milk. Press the crust mixture into the pan and pan sides, with the back of a dessert spoon, or using your fingers. The Ketogenic Diet is a low carbohydrate method of eating. 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