Whispers of Autumn Creamy Keto Pumpkin Pudding
This recipe for Whispers of Autumn Creamy Keto Pumpkin Pudding is perfect for those following a ketogenic diet. It's a delicious and indulgent dessert that captures the spirit of fall with its warm spices and creamy texture.
Allergens
Tree Nuts (Almonds)
Ingredients
- 1 1/2 cups fresh pureed pumpkin 1/2 cup almond flour 1/4 cup erythritol or keto
- friendly sweetener 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1 pinch salt 1/2 cup heavy whipping cream 1/2 cup canned full
- fat coconut milk 1 tsp vanilla extract 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, mix together pumpkin puree, sweetener, cinnamon, ginger, nutmeg, and salt until fully combined.
- In another bowl, whisk together almond flour, heavy whipping cream, coconut milk, vanilla extract, and pumpkin pie spice.
- Pour the pumpkin mixture into a greased 9 inch round baking dish or individual ramekins. Slowly pour the cream mixture over it, ensuring all parts are covered.
- Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely and then refrigerate for at least 4 hours or overnight.
Chef’s Insight
To make this dessert even more festive, consider adding a dollop of keto-friendly whipped cream and a light dusting of cinnamon or nutmeg on top.
Notes
Be sure to use pureed pumpkin and not pumpkin pie filling, as the latter contains added sugars.