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.
