Low-Carb Pumpkin Custards with Whipped Cream

Let's not kid ourselves: the crust is the best part of the pumpkin pie. It's typically the best part of any pie. But, if you're going keto or low-carb or have thing for self-denial, here's a pretty tasty alternative.

Ingredients

For the custard...

• .5 cups pumpkin puree
• 5 Tbsp Xylitol
• 1 Tbsp pumpkin pie spice
• 3 whole large eggs
• .5 cup heavy whipping cream

For the whipped cream topping... 

• .25 cup of heavy whipping cream
• 1 tbsp Xylitol
• .5 tsp vanilla extract

Instructions

For the custard...

• Preheat your oven to 300 degrees. Boil some water.
• Using a stand mixer (or large bow and an immersion blender), mix the pumpkin, xylitol, and pumpkin pie spice together until smooth.
• Add the eggs and continue mixing.
• Finally, add the heavy whipping cream and continue to mix until you reach an even consistency.
• Pour your mixture into individual ramekins. Tip: you can use a measuring cup to ensure your serving sizes are even.
• Place the ramekins in a deep roasting pan and place the pan (with the ramekins in it) in the oven.
• Pour boiling water into the pan until the water reaches halfway up the side of the ramekins. This water bath prevents the outsides of your custard from over cooking while the interior of the custard continues to cook.
• Bake for 45 minutes or until custards are just short of firm. There should be a slight jiggle to the custards, but a toothpick or skewer placed into the center of the custard should come out clean. The custards will firm up after they come out of the oven and even more so if you leave them in the fridge for a few hours/overnight.
• Remove the pan from the oven and allow ramekins to cool on a cooling rack. When ramekins reach room temperature, cover and refrigerate for at least a few hours or even overnight.
• Top with whipped cream before serving!

For the whipped cream...

• combine heavy whipping cream, xylitol, and vanilla extract in a large bowl
• whip with a whisk until you reach your desired fluffiness
• dollop onto the center of your custard and dust with cinnamon

Some more pics... Your mixture may look a little pale before it goes into the oven. That's okay! It will darken as it cooks.I didn't have a skewer or a toothpick, so I used the thin end of a chopstick to test firmness. Not the best choice, obviously. Luckily, I was covering up the center with whipped cream anyway.And, the finished product once again... Ta-da!

Nutritional Info

You should get 6 servings out of this. The numbers per serving are:For the custard...

• Calories: 255 
• Fat: 27g
• Protein: 3g
• Net Carbs: 7g

For the whipped cream...

• Calories: 40
• Fat: 4g
• Protein: 0g
• Net Carbs: 0g

Hope you enjoy! 

Super Simple Sugar-Free No-Cook Keto Vegan Coconut Chocolate Pudding

Hey, Keto friends. Do you miss desserts? I miss desserts. I miss them so much. I wanna eat a great big bowl of rocky road ice cream on top of a pair of eclairs, topped with some profiteroles and, oh, I dunno... a tub of hot fudge. That sounds like a nice treat.Anywho, to scratch that dessert itch, I've been experimenting with keto-friendly desserts. Here's my attempt at a chocolate pudding. It's super simple, super quick, and requires absolutely no cooking! Let me know what you think!

Super Simple Sugar-Free No-Cook Keto Vegan Coconut Chocolate Pudding

Ingredients

• 1 can of full-fat organic coconut milk
• 3 Tbsp., cocoa powder
• 1 Tbsp., sugar-free maple syrup
• .5 tsp., vanilla extract
• a dash of sea salt to taste
• a sprinkling of cayenne pepper

Instructions

1. Refrigerate your can of coconut milk over night. 
2. Separate the coconut milk solids from the remaining liquid. Set liquid aside.
3. Combine all ingredients in the bowl of a stand mixer.
4. Beat the mixture until you get a nice, pudding-like consistency. If you find the mixture to be too dry, add a tablespoon or two of the coconut milk liquids to the mixture to loosen it up.
5. Transfer your completed pudding into little jars to refrigerate and eat later! Or, dig right in and enjoy!

Nutritional Info Per Serving

This recipe made about 3 servings for me – each about the size of a typical individual pudding cup. It's very rich, so a small serving is all you need.

• Calories: 250
• Fat: 25g
• Protein: 3g
• Carbs: 8g
• Dietary Fiber: 2g

Some pics of the process!

Before eating, I sprinkled some coconut flakes and cayenne pepper over the pudding for just a little added texture and heat. I think it turned out great, but I'd LOVE to know what you think! Chocolate desserts can be so divisive! Is this recipe sweet enough? Chocolate-y enough? Try it out and let me know!