Let’s talk about how to make this custard-based bread pudding dessert absolutely perfect. What I love about this recipe is how simple it is to make and it allows me to use up bread that may otherwise go bad. Truth is, I actually love to make it for breakfast or brunch whenever we have guests over (or simply whenever I have a craving for it). Top with sugar free whipped topping, if desired.Bread pudding is a simple, classic dessert that always tastes good. Remove from the oven and place the ramekins on a wire rack to cool.ĩ. Return to the oven for another 25 minutes.Ĩ. Pour the hot water into the baking sheet, around the ramekins.ħ. Place the ramekins on a large baking sheet, then into the oven.Ħ. Heat approximately 4 cups of water either in the microwave or in a kettle.ĥ. But you can easily fill 4, if you only filled ¾ full.Ĥ. Divide the mixture into individual ramekins. **I used a whisk, but you can use a hand mixer as well.ģ. In a large bowl, mix together all ingredients until smooth. Don’t forget to pin this to your keto dessert ideas board so you can find it later.Ģ. First, I have some step-by-step pictures showing you how I made it. Exact measurements and instructions are located within the printable recipe card just a little bit further below. It’s delicious! Low-Carb Pumpkin Pecan Custard Recipeīelow is a list of ingredients that you’ll need to make this low-carb pumpkin pecan custard. I like to add the pumpkin spice pecans on top of some Greek yogurt for breakfast too. You can even crush the pecans and add just a few on top. When you top the light pumpkin custard with keto candied pecans, you have the most amazing combination! I am going to share more of my best keto pecan recipes at the bottom of this post. My two favorite fall flavors are pumpkin and pecans. It will stay fresh in the freezer for up to 6 months. I like to store the custard in a loaf pan because it’s easier to scoop out with an ice cream scoop. To make this a frozen custard, just store it in a freezer-safe container. The minute you take a bite, you inhale the tantalizing pumpkin spice aromas and it just melts in your mouth. This really is the best keto custard you will ever make. Then you have individually portioned desserts ready for your guests. If you have a fall party or large dinner coming up, make this custard inside individual small mason jars or ramekins. Those are really tasty and make the perfect post-workout snack. Save this recipe even if it’s just for the pumpkin spice pecans recipe. In fact, you can make a low-carb mug cake in the microwave and add this on top. This keto pumpkin custard tastes just like a light pumpkin pie! It is so easy to make that if you are craving pumpkin pie, make this instead. The pecan topping is completely optional, but it tastes so good that I suggest keeping it. The rest of the ingredients are full of healthy fats and fiber that help keep the net carbs nice and low. Instead of sugar, I used Swerve brown sugar substitute. Thankfully I was able to make a few tweaks and this recipe is very low in carbs! Typically, the custard is not keto-friendly. Ice cream is made with sweetened milk or cream. Have you heard of frozen custard? It’s not ice cream. Most types of custard have some sort of sweetened milk that is cooked with egg to thicken it. This smooth dessert melts in your mouth! Keto pumpkin pecan custard is a celebration of the best tastes of fall, in one tasty dish.Ī custard is a light and creamy dessert that resembles the texture of pudding (but it isn’t pudding, trust me!).
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