Keto Pumpkin Spice Latte Baked Custard
2.8g
Net Carbs
5.3g
Protein
10.9g
Fat
1.2g
Fiber
133
Calories
Cooking tip: The creamy texture of baked custard is dependent on the gentle, even temperature created by the hot water bath around the custard cups. For best results, water should be at least one half of the way up the side of the custard cups. Pulling the custards out of the oven just before the center of the custard sets, then letting them finish cooking out of the oven will keep the smooth texture while ensuring the custards are fully cooked.
Ingredients:
- 1/2 teaspoon pumpkin pie spice blend USDA
- 1 teaspoon instant coffee FNDDS
- 2/3 cup canned pumpkin, unsalted USDA
- 1 ea raw egg yolk, large USDA
- 1/2 cup allulose, granulated Wholesome
- 3 pinches nutmeg, ground USDA
- 1/2 cup heavy whipping cream USDA
- 1/2 teaspoon vanilla extract USDA
- 2 lrgs raw egg USDA
- 8 fl-oz Atkins Pumpkin Spice Latte Shake
Directions:
- Heat oven to 350°F. Arrange 6 4-ounce custard cups in a 9-inch by 13-inch baking pan.
- In a large bowl, combine canned pumpkin, 6 tablespoons granulated allulose, instant coffee, pumpkin pie spice, and vanilla with electric hand mixer on medium speed until very well combined. Add eggs, egg yolk, shake, and ¼ cup heavy cream. Mix on low until well combined.
- Evenly pour into each of the custard cups, about 3 ½ fluid ounces in each and sprinkle evenly with nutmeg. Create a water bath for the custard cups by filling the baking pan with about 3 cups boiling water, until water is ½ the way up the custard cups. Bake for 25 minutes, or until the centers jiggle only slightly when gently shaken. Remove from the oven and allow to cool in the water bath for 5 minutes, then remove to a cooling rack to cool completely.
- In a small bowl, use hand mixer to whip the remaining ¼ cup heavy cream with remaining 2 tablespoons granulated allulose to stiff peaks. Evenly top each custard with whipped cream, about 1 ½ tablespoons on each. Serve immediately. One custard as described is one serving.
