PUMPKIN PIE PUDDING

Makes 5 servings

All you have to do is lose the crust and swap out the sugar to make a classic pumpkin pie Keto, and the whipping cream bumps up your level of healthy fat. Serve this Keto-friendly classic dessert on Thanksgiving, and your family and friends will chase you down for the recipe!

INGREDIENTS

1 (15-ounce) can pure pumpkin
2 large eggs
1 cup heavy whipping cream
2/3 cup erythritol sweetener (such as Swerve)
1½ teaspoons classic pumpkin spice
1 teaspoon vanilla
½ teaspoon salt

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter five 3.5-inch ramekins.
2. Combine all ingredients in a large bowl and whisk together until smooth.
3. Divide mixture evenly among the prepared ramekins. Bake for 30–35 minutes, or until pudding is set.
4. Allow to cool completely at room temperature, then place in the refrigerator to chill for at least 2 hours. Serve cold.

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 228 KCAL
CARBS: 9.37 G
SATURATED FAT: 11.757 G
CHOLESTEROL: 140 MG
PROTEIN: 4.53 G
POTASSIUM: 257 MG
SODIUM: 284 MG
IRON: 1.75 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here