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4.17 from 43 votes

Best Sugar Free Keto Low Carb Pumpkin Pie Custard

Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 139kcal
Author Brenda Bennett |Sugar-Free Mom

Ingredients

  • 15 ounces pumpkin puree not pumpkin pie filling
  • ½ cup heavy cream or use coconut cream for paleo pumpkin pie custard
  • 4 eggs beaten
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pumpkin spice liquid stevia or vanilla liquid stevia or even cinnamon stevia and/or maple extract
  • Optional: sugar free whipped cream

Instructions

  • Preheat oven to 350 degrees.
  • Spray 6 ramekins or custard cups with olive oil cooking spray.
  • In a large mixing bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia.
  • Pour evenly into ramekins.
  • Bake for 45-50 minutes or until a knife in center comes out clean.
  • Best served cold.
  • Invert onto a plate or serve from dish.
  • Top with sugar free whipped cream! Sprinkle with more nutmeg!
  • Store covered with plastic wrap in the fridge for up to 5 days. 

Notes

Net Carbs: 5g
This recipe was first published in October 2012.

Nutrition

Serving: 1custard | Calories: 139kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 239mg | Potassium: 193mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11190IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg