These Pumpkin Custard Bites are healthy enough to eat for breakfast but worthy of a Thanksgiving table!
This sugar-free recipe makes a perfect dozen. I used silicone muffin molds to make it easy to grab-n-go for a healthy snack. These smaller sizes are also great for portion control.
Why do I use so many sweeteners?
Some would say we are trying to force people to buy more products. Honestly, this is not why. The truth is we hear from many customers that they really dislike the cooling effect of erythritol and other customers who say the taste is "off" if we use 100% pure stevia. For this reason, we combine these two natural sweeteners. If possible, we will provide options to use only 1 or 2 sweeteners.
Erythritol, gives us the “bulk” needed in a recipe that omitting sugar leaves behind. It also resembles the taste of sugar and won’t leave any bitter taste. However, there is an unpleasant “cooling” effect when used alone to sweeten as a whole. When used in smaller amounts, it is good. For some, it can also induce sugar cravings and so it’s good to use in small amounts.We add it only for bulk and to make things a bit sweeter when adding more stevia might leave an unpleasant aftertaste.
We are always using a stevia flavor in our recipe because:
- Stevia Flavors add & enhance the flavor profile of any recipe. Period.
- Most importantly, our stevia flavor lends the closest flavor to actual sugar.
Get more details about our flavor here.
Using the three sweeteners in tandem, creates the best tasting low-carb goodies...in our opinion.
Pumpkin Custard Bites - Sugar-Free, Dairy Free Option, & Keto friendly
yields 12 bites
Ingredients:
1 C. Pumpkin Puree
!/2 C Heavy Cream or *DF option Coconut Cream
4 lg eggs
1/4 ts. salt
1/2 ts. Pumpkin Spice Stevia
*2 TB Erythritol
*1/4 ts. Stevia Powder
**(If using only stevia powder, add an additional 1/8 ts...if using only erythritol, add a total of 1/2 cup)
1 ts. Pumpkin Pie Spice OR *See our DIY recipe below
1 1/2 ts. Vanilla extract
Directions:
- Preheat oven to 350 F
- Line a muffin holder with 12 silicone molds.
- Blend all in ingredients until smooth.
- Divide batter evenly into 12 molds.
- Bake for 25 minutes.
- Let cool and top with whipped cream, candied pecans, and a sprinkle of pumpkin spices.
DIY Pumpkin Spice Recipe
4 ts. cinnamon
2 ts.ground ginger
1/2 ts nutmeg
1/4 ts. cloves or allspice
Combine and store in an shaker bottle.
Be sure to comment below if you make this recipe. Did you change anything or make some modifications?
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