Sugarfreepumpkincustard Recipes

LOW-CARB SLOW-COOKER PUMPKIN CUSTARD

Steps:

• Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
• Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk. Gradually beat in sweetener. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
• Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.
• Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. When all ingredients are well mixed, transfer mixture to the slow-cooker.
• Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
• Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set. For me, it's usually done in about 2 hours and 15 minutes.
• Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.

SUGAR FREE PUMPKIN CUSTARD

Steps:

• Put pumpkin and evaporated milk in mixing bowl.
• Break an egg and egg white into the mixture.
• With mixer or wooden spoon, beat mixture until smooth.
• Add the cinnamon.
• Mix well.
• Pour into custard cups.
• Place water inside casserole pan and put custard cups inches.
• Bake 15 minutes at 425°F.
• Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.