Autumn is here!! As soon as the weather cools down in Maine, I start craving pumpkin spice goodies. I’ve made these Pumpkin Cheesecake Pudding Cups several times already. The warm spices in this dessert are so welcome at this time of year. The method of baking your puddings at 350 degrees, then reducing the temperature negates the need of using a water bath. The final result is creamy cheesecake deliciousness!
Low Carb Pumpkin Cheesecake Pudding
Makes 6 servings
8 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup puréed pumpkin
1 tablespoon pumpkin pie spice
1 tablespoon almond flour
1 teaspoon vanilla extract
1/4 cup granulated erythritol (I used Golden LaKanto Monkfruit sweetener)
1/4 teaspoon stevia powder (I used Sweet Leaf brand)
1. Preheat the oven to 350 degrees. Place 6 custard cups or ramekins on a baking sheet; set aside.
2. Allow all of the ingredients to come to room temperature and place them into a large mixing bowl. Use a handheld or standing mixer to thoroughly beat the ingredients until a smooth batter forms. It may take a few minutes for the cream cheese to become smooth and well incorporated. Evenly divide the batter between the 6 custard cups or ramekins.
3. Bake the pudding at 350 degrees for 12 minutes, then turn the oven down to 250 degrees and continue baking for 20 minutes. Turn off the oven and crack the door open slightly. Allow the pudding to cool for about 15-20 minutes before removing them from the oven and placing the cups on a wire rack to cool completely. Once cooled to room temperature, chill the pudding cups in the refrigerator for at least 1 hour or until ready to serve. Top with whipped cream, if desired.
Nutritional Information per serving: 195 calories, 7.2 g carbohydrate (0.8 g dietary fiber, 1.3 g sugars, 4 g sugar alcohols), 16.4 g total fat (9.9 g saturated fat, 0 g trans fat), 113 mg cholesterol, 171 mg sodium, 59.6 mg calcium, 53 mg potassium, 2142 mg Vit A, 1 mg iron, 5.5 g protein. Net carbs per serving: 6.4 grams.
Photo and recipe by Kathy Sheehan, copyright 2018
All rights reserved. Please do not duplicate without the author’s permission.