This smooth dessert melts in your mouth! Keto pumpkin pecan custard is a celebration of the best tastes of fall, in one tasty dish.
What Is Custard?
A custard is a light and creamy dessert that resembles the texture of pudding (but it isn’t pudding, trust me!). Most types of custard have some sort of sweetened milk that is cooked with egg to thicken it.
Some people use custard to fill eclairs.
Have you heard of frozen custard? It’s not ice cream. Frozen custard is made with eggs. Ice cream is made with sweetened milk or cream.
Is Custard Keto-Friendly?
Typically, the custard is not keto-friendly. It is usually made with lots of sugar. Thankfully I was able to make a few tweaks and this recipe is very low in carbs!
Instead of sugar, I used Swerve brown sugar substitute. The rest of the ingredients are full of healthy fats and fiber that help keep the net carbs nice and low.
The pecan topping is completely optional, but it tastes so good that I suggest keeping it.
Keto Pumpkin Custard
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.
In fact, you can make a low-carb mug cake in the microwave and add this on top. Delicious!
Save this recipe even if it’s just for the pumpkin spice pecans recipe. Those are really tasty and make the perfect post-workout snack.
Best Keto Custard
If you have a fall party or large dinner coming up, make this custard inside individual small mason jars or ramekins.
Then you have individually portioned desserts ready for your guests.
This really is the best keto custard you will ever make. It has a rich, velvety smooth texture. The minute you take a bite, you inhale the tantalizing pumpkin spice aromas and it just melts in your mouth.
How To Freeze Custard
I love to make keto ice cream. To make this a frozen custard, just store it in a freezer-safe container. I like to store the custard in a loaf pan because it’s easier to scoop out with an ice cream scoop.
Cover it tightly with aluminum foil.
It will stay fresh in the freezer for up to 6 months.
Pumpkin Pecan Idea
My two favorite fall flavors are pumpkin and pecans. I am going to share more of my best keto pecan recipes at the bottom of this post. When you top the light pumpkin custard with keto candied pecans, you have the most amazing combination!
You can even crush the pecans and add just a few on top. I like to add the pumpkin spice pecans on top of some Greek yogurt for breakfast too. It’s delicious!
Low-Carb Pumpkin Pecan Custard Recipe
Below is a list of ingredients that you’ll need to make this low-carb pumpkin pecan custard. Exact measurements and instructions are located within the printable recipe card just a little bit further below. First, I have some step-by-step pictures showing you how I made it. Don’t forget to pin this to your keto dessert ideas board so you can find it later.
INGREDIENTS:
Pumpkin puree
Eggs
Heavy cream
Brown sugar substitute
Pumpkin pie spice
Salt
1 tsp vanilla
PECAN TOPPING:
Chopped pecans
Brown sugar substitute
Pumpkin pie spice
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together all ingredients until smooth. **I used a whisk, but you can use a hand mixer as well.
3. Divide the mixture into individual ramekins. **I filled 3 ramekins to the top. But you can easily fill 4, if you only filled ¾ full.
4. Heat approximately 4 cups of water either in the microwave or in a kettle.
5. Place the ramekins on a large baking sheet, then into the oven.
6. Pour the hot water into the baking sheet, around the ramekins.
7. Bake for 20 minutes. Top with the Pecan Topping. Return to the oven for another 25 minutes.
8. Remove from the oven and place the ramekins on a wire rack to cool.
9. Store in the refrigerator. Top with sugar free whipped topping, if desired.
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Keto Pumpkin Pecan Custard
Equipment
- Large Mixing Bowl
- Ramekins
- Baking Sheet
Ingredients
Custard
- 15 ounces Pumpkin Puree
- 2 Eggs
- 1 cup Heavy Cream
- 2/3 cup Brown Sugar Substitute
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
- 1 tsp Vanilla
Pecan Topping
- 1/4 cup chopped Pecans
- 1/8 cup Brown Sugar Substitute
- Pumpkin Pie Spice
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together all ingredients until smooth. I used a whisk, but you can use a hand mixer as well.
- Divide the mixture into individual ramekins.
- Heat approximately 4 cups of water either in the microwave or in a kettle.
- Place the ramekins on a large baking sheet, then into the oven.
- Pour the hot water into the baking sheet, around the ramekins.
- Bake for 20 minutes. Top with the Pecan Topping. Return to the oven for another 25 minutes.
- Remove from the oven and place the ramekins on a wire rack to cool.
- Store in the refrigerator. Top with sugar free whipped topping, if desired.
Notes
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
More Keto Pecan Recipes
If you enjoyed this keto pumpkin and pecan custard recipe, here are some more ways to use pecans in low-carb recipes. They are some of my favorites!