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Keto Pumpkin Cream with Almond Milk

ValeriaValeria
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Nadia Galinova
Translated by
Nadia Galinova
Keto Pumpkin Cream with Almond Milk
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18/11/2023
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Preparation
30 min.
Cooking
35 min.
Тotal
65 min.
Servings
3
"Keto cream with pumpkin is an autumn delight for the senses"

Ingredients

  • cream - 3.5 oz (100 ml) liquid unsweetened 30 - 35 %
  • almond milk - 3.5 oz (100 ml)
  • pumpkin puree - 3.5 oz (100 g)
  • eggs - 2
  • liquid vanilla - 1/4 tsp.
  • cinnamon - 1/4 tsp.
  • sweetener - 1.8 oz (50 g) /mix stevia with erythritol/
measures

How to make

I use stevia for pastries and erythritol powder which is 1:1 with sugar. This means that these 1.8 oz (50 g) of sweetener are equal to 1.8 oz (50 g) of sugar.

I use butternut Matilda.

First, I boil my the butternut Matilda, mash it and let it drain well from the liquid. Then I take the required amount, which in this case is 3.5 oz (100 g).

Add the rest of the ingredients to the pumpkin puree and beat with a whisk. Divide the mixture into three bowls.

I baked in the air fryer on the bake program. First 5 minutes at 390°F (200°C) and then 30 minutes at 230°F (110°C).

If you are going to bake it in the oven, arrange the bowls in a tray and pour boiling water up to the middle of them. Bake at 360°F (180°C), but I can't say how long until the keto pumpkin cream sets.

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