Keto Friendly Pumpkin Pudding

Keto Friendly Pumpkin Pudding - BioCoach


  • 1 cup canned pumpkin puree (unsweetened)
  • 1/2 cup heavy cream
  • 1/4 cup granulated erythritol or another keto-friendly sweetener
  • 1 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
  • 2 large eggs
  • Whipped cream for garnish (optional)


  1. Preheat your oven to 350°F (175°C). Place four ramekins or small oven-safe dishes inside a baking pan.

  2. In a mixing bowl, whisk together the canned pumpkin puree, heavy cream, granulated erythritol, pumpkin pie spice, and a pinch of salt until well combined.

  3. In a separate bowl, beat the two eggs.

  4. Slowly add the beaten eggs to the pumpkin mixture, stirring constantly to incorporate. Be careful not to scramble the eggs; you want a smooth pudding mixture.

  5. Pour the pumpkin pudding mixture evenly into the ramekins or oven-safe dishes.

  6. Place the baking pan with the ramekins on the oven rack, and carefully add hot water to the pan to create a water bath (about halfway up the sides of the ramekins).

  7. Bake in the preheated oven for 30-35 minutes or until the pudding is set. It should be slightly firm to the touch.

  8. Remove the ramekins from the water bath and let the pumpkin pudding cool to room temperature.

  9. Once cooled, refrigerate the pumpkin pudding for at least 2 hours to chill and set further.

  10. Serve your simplified pumpkin pudding chilled, optionally garnished with whipped cream.

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