Keto Thanksgiving Pumpkin Individual Pudding cakes
⏱ Prep: 15 min🍳 Cook: 40 min✅ Ready: 55 min
163
Calories
4.3g
Net Carbs
4.4g
Protein
13.6g
Fat
⏱ Prep: 15 min🔥 Cook: 40 min⏰ Ready: 55 min
How to Make It
Step 1
Preheat your oven to 350 F and place 4 ramekins in a large baking dish. Fill a kettle with water, and set it to boil. Set it aside.
Step 2
Add the pumpkin puree and heavy cream and blend using a hand blender until smooth. Add the eggs, granulated erythritol, pumpkin spice, vanilla, and salt. Whisk to combine.
Step 3
Divide the mixture into the individual ramekins. Pour the hot water into the baking dish until the water reaches halfway up the sides of the ramekins. Transfer the baking dish to the oven.
Step 4
Bake for 40 minutes or until set. Carefully remove the ramekins from the water bath and allow them to cool completely. Transfer to the fridge and serve cold.
Ingredients
- 100% Pure Pumpkin – 200 g
- Raw egg – 2 large
- Heavy cream – 0.5 cup
- Erythritol Granulated – 0.33 cup
- Pumpkin Pie Spice – 1 tsp
- Vanilla extract – 0.5 tsp