This pudding is easiest to describe as a soft cloud of pumpkin pie flavor! It has a light but creamy texture, the flavor of winter spices and hints of vanilla. This fall keto recipe can make any day of the year a little warmer.
The traditional spice mix for pumpkin pie is mostly ground cinnamon and ginger, but also some nutmeg, allspice, ground cloves and cardamom.
Cooking time 25 min.
Serving quantity 6
Ingredients :
Erythritol 35 g
Xanthan gum 1 tsp.
Spice mix half a tsp.
Pumpkin puree 25g
3 egg yolks
Vanilla extract 1 tsp.
Whipped cream 150g
Salt to taste
Whipped cream 100 g
Erythritol 3 tbsp.
Vanilla Extract half a tsp.
Step 1
In a medium saucepan, mix together the sweetener, xanthan gum, spices, and salt.
Step 2
Add the pumpkin puree, yolks and vanilla extract. Stir until the mixture is smooth. Gradually add the whipped cream, stirring after each addition. Once you have added all the cream, place over medium heat.
Step 3
Heat, stirring constantly, for 4-7 minutes, until mixture thickens. Remove from heat, pour into a bowl and place to cool in the refrigerator. Stir every 10 minutes.
Step 4
While the pudding base is cooling, in a separate bowl, whisk 100g of cream until stiff peaks.
Step 5
Add the sweetener and vanilla and whisk again.
Step 6
Once the pudding base has cooled to room temperature, gently incorporate the whipped cream and stir. Place the pudding in small serving bowls, cover and leave in the refrigerator for another 1 to 2 hours.
Bon appetit!
Energy Value per Serving
Calories from fat 343
Calories: 373.2
Fats: 38.1g
Carbohydrates: 4.5 g
Fiber: 0.7 g
Digestible carbohydrates: 3.8 g
Protein: 4.3 g
