LOW-CARB SLOW-COOKER PUMPKIN CUSTARD
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.
Provided by Annissa Slusher
Categories Dessert
Time 2h40m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 slice, Calories 183 kcal, Carbohydrate 5 g, Protein 7 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 144 mg, Sodium 99 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
SLOW COOKER EGG CUSTARD
Make and share this Slow Cooker Egg Custard recipe from Food.com.
Provided by Jyga1368
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease slow cooker with the butter (leave excess in crock); set aside.
- In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
- Mix well and pour into crock pot.
- Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
- If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
- Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.
Nutrition Facts : Calories 262.9, Fat 19.8, SaturatedFat 10.2, Cholesterol 323.3, Sodium 167.9, Carbohydrate 7.7, Sugar 4.9, Protein 13.4
BASIC SUGAR FREE CUSTARD
I modified this from recipe #96081 because I needed a custard that was sugar free for my diabetic husband and lactose free for me. My husband loved it and asked for two pieces. I had some when it was warm and some cold in the morning for breakfast - it was good both ways.
Provided by kbuck60
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 and spray a casserole dish with non - stick spray.
- Whisk all ingredients, except nutmeg, together for one minute.
- Pour into prepared dish.
- Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
- Place on oven shelf and sprinkle with nutmeg.
- Bake for 20 minutes then reduce heat to 325 and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
- Remove dish from water.
- Serve hot, warm or cold.
Nutrition Facts : Calories 104.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 158.6, Sodium 103.1, Carbohydrate 4.9, Fiber 1.2, Sugar 0.8, Protein 8.8
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