Sugar Free Keto Low Carb Pumpkin Ricotta Custard

No ratings yet

Course Dessert

Prep Time 5

Cook Time 35

Total Time 50

Servings servings

Calories 184kcal

Author Brenda Bennett |Sugar-Free Mom

1 cup Part Skim Ricotta Cheese
1/2 cup pumpkin puree not pumpkin pie filling
2 ounces cream cheese
2 eggs beaten
1-2 teaspoons pumpkin pie spice use 2 if you like a strong pumpkin flavor
1-2 teaspoons pumpkin spice liquid stevia or vanilla liquid stevia or even cinnamon stevia and/or maple extract
1 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 350 degrees.
Spray four- 6-ounce ramekins or custard cups with olive oil cooking spray.
In a large mixing bowl or stand mixer mix together ricotta, pumpkin, cream cheese, eggs, spices, vanilla extract and sweetener.
Pour evenly into ramekins. Place into an 8 by 8 baking dish. Fill dish with hot water reaching half way up ramekins.
Bake for 35-40 minutes or until a knife in center comes out clean.
Cool for about 30 minutes then refrigerate 1-2 hours or overnight.
Invert onto a plate or serve from dish.
Top with sugar free whipped cream or Greek yogurt. Sprinkle with pumpkin pie spice.
Store covered with plastic wrap in the fridge for up to 5 days.

Net Carbs: 6 g

Midlife Macro™ approved recipe!