Description
This Keto Pumpkin Magic Custard Cake is a delightful dessert that is low in carbs and perfect for a fall treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 4 large eggs
- 1 cup almond milk
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup coconut flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, eggs, almond milk, erythritol, melted butter, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth.
- Gradually mix in the coconut flour until well incorporated.
- Pour the batter into a greased baking dish and bake for 45-55 minutes or until set and golden brown.
- Allow to cool before slicing and serving.
Notes
- For best flavor, use fresh pumpkin puree or a high-quality canned version.
- This cake can be served warm or cold, and pairs well with keto-friendly whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg