Name: Low-Carb Slow-Cooker Pumpkin Custard
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 1 teaspoon pumpkin pie spice; 1/2 cup super fine almond flour; 1 cup pumpkin puree; 1 teaspoon vanilla extract; 4 large eggs; 1/8 teaspoon sea salt; 1/2 cup granulated stevia/erythritol blend; 4 tablespoons butter, ghee, or coconut oil

custard

Can I use whole eggs instead of just yolks in my custard?

How can I avoid getting a 'skin' on top of my custard?

What is the difference between custard and pudding?

Can I use custard to replace cream in recipes?

This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets.

Eggs

Tree Nuts

Milk

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Seasonings

gram

pumpkin pie spice

Flour & Meal

almond flour

Canned Vegetables

pumpkin puree

Extracts

milliliter

vanilla extract

eggs

sea salt

Sugars & Sweeteners

stevia sweetener

Butter & Margarine

butter

Trans fatty acids

Phosphorus

Minerals

Magnesium

Vitamin K

Vitamins

Beta-carotene

Vitamin A

Vitamin C

Dietary Fiber

Carbohydrates

Lycopene

Iron

Calories

Protein

Dietary Folate Equivalents

Niacin (B3)

Manganese

Potassium

Pantothenic acid (B5)

Choline

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Selenium

Sodium

Calcium

Sugar

Cholesterol

Total polyunsaturated fatty acids

Saturated Fat

Water

Total monounsaturated fatty acids

Lutein+zeaxanthin

Beta-cryptoxanthin

Copper

Zinc

Vitamin D

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Silk-Touch Chinese Steamed Egg Custard

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Creamy Lemon Custard

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Japanese Castella Custard Pudding

Homemade Custard Recipe 

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Low-Carb Slow-Cooker Pumpkin Custard

Baking Goods

Produce

Dairy

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