Recipes

Keto Pumpkin Spice Latte Baked Custard Recipe

Print Pinterest
Atkins Keto Pumpkin Spice Latte Baked Custard
2.8g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.3g

Protein

10.9g

Fat

1.2g

Fiber

133.2cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 0 2/3 cup canned pumpkin, unsalted USDA
  • 0 1/2 cup allulose, granulated Wholesome
  • 0 1/2 tsp pumpkin pie spice blend USDA
  • 3 pinch nutmeg, ground USDA
  • 1 ea raw egg yolk, large USDA
  • 0 1/2 cup heavy whipping cream USDA
  • 8 fl-oz Atkins Pumpkin Spice Latte Shake
  • 0 1/2 tsp vanilla extract USDA
  • 2 lrg raw egg USDA
  • 1 tsp instant coffee FNDDS

DIRECTIONS

  1. Heat oven to 350°F. Arrange 6 4-ounce custard cups in a 9-inch by 13-inch baking pan.
  2. 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.
  3. 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.
  4. 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.

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.