Imagine the cozy, comforting flavor of warm pumpkin pie filling, but ready in under 5 minutes on a hectic morning. That’s exactly what this incredible microwave pudding delivers! With a luxuriously creamy texture reminiscent of fresh ricotta, this low-carb treat is the perfect way to satisfy your autumn cravings without derailing your day. It’s rich, satisfying, and unbelievably easy to whip up.
Ingredients
• 30 g / 2 tbsp 40% heavy cream
• 36 g / 1 medium egg, mixed well
• 25 g / 2 tbsp whole milk ricotta cheese
• 12 g / 1 tbsp walnut oil
• 11.7 g / 1 tbsp European-style butter
• 5 g / 1 tsp unsweetened canned pumpkin
• 2 g / ½ tsp calorie-free sweetener, like Truvia™
• 0.2 g / ⅛ tsp ground cinnamon
• Optional: pinch of salt
• Optional: 3–5 drops vanilla flavor, like Bickford™
Instructions
1. After precisely measuring all on a gram scale, combine them in a microwave-safe bowl.
2. Whisk everything together thoroughly until the mixture is smooth and fully incorporated.
3. Microwave on high in 30-second intervals. It is crucial to stir very well after each interval to distribute heat and prevent the eggs from scrambling.
4. Continue heating until the pudding is warmed through and begins to thicken, reaching an internal temperature of 160°F / 71°C. You will notice the edges starting to cook.
5. Remove from the microwave and give the pudding one final, vigorous stir to ensure a perfectly smooth, creamy consistency. Serve immediately and enjoy warm.
Nutritional Information
• Calories: 406
• Net Carbs: 2.2 g
Pro Tips
• For a more pronounced pumpkin spice flavor, feel free to double the amount of pumpkin puree and cinnamon.
• The key to a silky-smooth texture is vigorous stirring between each microwave cycle. This emulsifies the fats and prevents the egg from cooking unevenly.
• Don’t have walnut oil? Melted coconut oil or MCT oil are excellent keto-friendly substitutes that also work well.
• Serve topped with a dollop of fresh whipped cream, a sprinkle of cinnamon, or a few toasted pecans for extra crunch and flavor.
FAQ
Q: How do I keep the eggs from scrambling in this microwave pudding
A: The key to a perfectly smooth texture is to microwave in 30-second intervals and stir vigorously after each one. This prevents the egg from cooking too quickly and scrambling.
Q: Is this pumpkin pudding keto-friendly
A: Yes, absolutely! With only 2.2 grams of net carbs per serving, this recipe is an excellent low-carb and keto-friendly dessert or breakfast.
Q: What can I use instead of walnut oil
A: If you don’t have walnut oil, melted coconut oil or MCT oil are great keto-friendly substitutes that work well in this recipe.
Q: How can I get a stronger pumpkin spice flavor
A: For a more pronounced pumpkin spice taste, the recipe suggests you can double the amount of both the unsweetened pumpkin puree and the ground cinnamon.
