This smooth dessert melts in your mouth! Keto pumpkin pecan custard is a celebration of the best tastes of fall, in one tasty dish.
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.
I filled 3 ramekins to the top. But you can easily fill 4, if you only filled ¾ full.
Net Carbs: 5 Net Carbs Per Serving