Low Carb Keto Pumpkin Custard
I'll be honest. I never really got the allure of Vegas Elvis.
Until today, that is. I found a live recording of him performing in Vegas in 1970. (below) Ho mama. He really was a hunk, a hunk a burning love. He could take a phrase like "turnip green" and make it sound sexy. I don't know how he did it. This performance is absolutely bonkers.
What's on that little piece of paper he stops in the middle of the song to read? I have so many questions.
But I'll put them aside long enough to introduce today's low carb pumpkin custard recipe. It comes from Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle, by Diane SanFilippo. This custard uses full fat coconut milk instead of milk, so it's dairy free, as well as low carb. The result is a creamy, pumpkin-y custard with only 5g net carbs per serving. Win win.
But enough talk, now it's time for more Polk...Salad.
Low Carb Pumpkin Custard
- 15 oz pumpkin puree
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
- 4 large eggs
- 2 teaspoons vanilla extract
- 7 tablespoons Swerve or equivalent granulated sweetener
- 15 oz full fat canned coconut milk
- whipped cream for topping
1. Pre-heat the oven to 350 degrees F.
2. Combine pumpkin and all spices in a medium sized bowl.
3. In a smaller bowl, beat the eggs lightly then whisk in the sweetener, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined.
4. Pour the custard into 6 ramekins or one ceramic baking dish. Put the custards in a baking pan and add enough water to the dish to come up 2″ high around the ramekins or ceramic baking dish.
5. Place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.
6. Allow to cool for at least one hour in the fridge.
7. Top with whipped cream.
PREP TIME: 5 MIN COOK TIME: 1 HR
NUTRITIONAL INFO: Serving Size: 1 cup Calories 169 Fat 14g Protein 5g Carb 7g Fiber 2g Net Carbs 5g