Low Carb Sugar Free Pumpkin Pudding recipe
Easy diabetic-friendly, sugar free pumpkin pudding.
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Servings: 6
Calories: 249kcal
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Ingredients
- 1 cup Pumpkin Puree
- 1 cup Coconut Cream
- 3/4 cup Coconut milk
- 1/4 cup Walden Farms Pancake Syrup
- 1/4 cup Splenda Granulated Sweetener
- 2 tbsp Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 2 1/2 tbsp Cornstarch
- 1/4 tsp Salt
Instructions
- In a small bowl, whisk the sweetener, cornstarch, cinnamon, pumpkin pie spice and salt.
- In a large saucepan, whisk the coconut cream, milk, pumpkin puree, syrup and vanilla together over medium heat.
- Whisk in the dry ingredients and bring to a boil, whisking frequently.
- As soon as the pudding starts to boil, whisk steadily for 2 minutes. (you should see thick bubbles popping)
- Remove from the heat and stir in the butter.
- Divide between 6 (4 ounce) dessert dishes.
- Chill for at least 2 hours or overnight, covered in a refrigerator.
- Served cold, garnished with whipped cream and sprinkled with cinnamon.
Nutrition
Calories: 249kcal | Carbohydrates: 11g | Fiber: 2g | Net Carbs: 9gr | Protein: 3g | Fat: 24g | Saturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 281mg | Sugar: 1g | Calcium: 25mg | Iron: 3mg