Elena and John Vaillancourt of LCHF Nation share 2 delicious recipes with us – here’s their recipe for Pumpkin n’ Spice Puddings…

These little puddings are super easy to make, warm and comforting to eat and they sure satisfy a sweet tooth. They’re also great refrigerated overnight and served as little cheese-cakey puddings the next day. The only problem with these is that the rest of your family probably won’t leave them alone. No sooner do we make a batch than they’re gone. If you have enough ramekins, consider doubling the recipe to make 10 rather than 5 and hide some in the back of the refrigerator.

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LCHF Nation’s Pumpkin n’ Spice Puddings Recipe

INGREDIENTS:
• 4oz (125g) cream cheese, softened
• 15oz (425g) can 100% pureed cooked pumpkin (or use fresh steamed pumpkin)
• 2 large pastured eggs
• 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger and cloves)
• 1/2 cup (1/3 cup + 1 tbsp metric) heavy cream
• 3/4 cup (90g) powdered erythritol
• 8 drops liquid stevia

PREPARATION:
1. Preheat oven to 350 F (180 C).
2. Lightly butter 5 small ramekins (1 cup (3/4 metric cup) capacity) and set on a cookie sheet.
3. With an electric mixer, beat cream cheese until softened.
4. Beat in pumpkin puree until mixture is smooth.
5. Beat in the eggs, pumpkin pie spice, heavy cream, and sweeteners until smooth.
6. Pour mixture equally into the 5 ramekins.
7. Bake for 50-55 minutes until set and lightly browned.
8. Cool completely and serve, or cover each ramekin with plastic wrap and refrigerate until ready to eat.
NUTRITION INFORMATION PER SERVING:
200 calories, 16 g fat, 4 g total carbs, trace fiber (4g net carbs), 4.8g protein
Percentage of fat: 81%

Elena and John Vaillancourt – LCHF Nation

Elena and John are founders of LCHF Nation, an informational website and free weight loss support service devoted to those who want to lose weight, are insulin resistant, pre-diabetic / diabetic or who follow a keto, primal LCHF way of eating and enjoy eating and cooking good healthy food. They have written many cookbooks.

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