Recipe

Low Carb Pumpkin Custard Recipe


Low Carb Pumpkin Custard Recipe
Easy, tasty, low carb dessert.

Stone

 Does this look good? Yeah! / Nope
Recent Gawkers
Ingredients
  • 3/4 teaspoon stevia powder
  • 1 cup nonfat dry milk powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 1 1/3 cups water
  • 3 large eggs
  • 1 3/4 cups (1 15 oz. can) pumpkin

Directions
  1. Preheat oven to 350° F. Lightly spray 8 4 oz. ramekins with canola oil cooking spray.
  2. Place dry ingredients (stevia, nfdm, cinnamon, salt, ginger) in bowl of mixer.
  3. Add wet ingredients (eggs, water, pumpkin) and thoroughly combine.
  4. Pour into ramekins and place ramekins in a large roasting pan filled with hot water halfway up the sides of the ramekins.
  5. Bake for 25 minutes or until toothpick inserted in the center comes out clean. Let cool. Refrigerate.

Not quite what you're looking for? See more Dessert / Puddings And Mousses
Comments
No comments yet


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Low Carb Pumpkin Custard Recipe

Tool Box

url
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to stone [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

Recipe hasn't been rated yet
You need to be logged in to rate a recipe.

Groups

This recipe belongs to the following groups:
You need to be logged in to add a recipe to a group

Related Menus