MAKES: 4 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 2 to 3 hours + chilling
The best part of pumpkin pie is the smooth, spiced, spoonable filling, so I came up with this no-fuss keto version of everyone’s favorite fall treat. Like the such as the Snickerdoodle Crème Brûlée, making it in your slow cooker results in the ideal texture—no guesswork required.

Ingredients
CUSTARDS:
1 cup (240 ml) coconut milk or heavy whipping cream
1 cup (200 g/7.1 oz) unsweetened pumpkin purée (make your own, shown here)
2 large eggs
1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve
1 teaspoon pumpkin pie spice (make your own, shown here)
1/2 teaspoon vanilla powder or 2 teaspoons unsweetened vanilla extract
Pinch of salt
TOPPING:
1/2 cup (120 g/4.2 oz) creamed coconut milk or mascarpone cheese
2 tablespoons (30 ml) liquid coconut milk or heavy whipping cream
1/4 teaspoon ground cinnamon
Optional: few drops of liquid stevia

Instructions

Preheat the slow cooker. Fill it with 1 cup (240 ml) of boiling water. Place a spacer inside the slow cooker (see here). Combine all the custard ingredients in a bowl using a whisk. Pour the mixture into 4 ramekins and place the ramekins on top of the spacer. Cover the slow cooker with a lid and cook on low for 2 to 3 hours, until the custard is set. Remove the lid and let the custards cool to room temperature. Cover each ramekin with plastic wrap. Refrigerate for at least 2 hours or overnight.
To make the topping, combine the creamed coconut milk, liquid coconut milk, cinnamon, and optionally a few drops of stevia. When the custards are chilled, top each one with a dollop of the prepared topping.
NUTRITION FACTS PER SERVING:
Total carbs: 8.9 g / Fiber: 2.4 g / Net carbs: 6.5 g / Protein: 6 g / Fat: 25 g / Energy: 268 kcal
Macronutrient ratio: Calories from carbs (9%), protein (9%), fat (82%)