Pumpkin Pots Recipe

7g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 38 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.4g

Protein

17g

Fat

4.4g

Fiber

228.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 large Egg (Whole)
2 large Egg Yolk
1 14 oz can Coconut Cream
1 tsp Vanilla Extract
15 oz Pumpkin (Without Salt, Canned)
0 1/4 cup Xylitol
0 1/24 pinch Stevia
3 tbsp Sugar Free Maple Flavored Syrup
1 tsp Ginger (Ground)
1 tsp Cinnamon
0 1/4 tsp Nutmeg (Ground)
0 3/4 tsp Salt

DIRECTIONS

For this recipe, add or delete spices as desired (the combination given is generally a pumpkin pie spice mixture). Add the stevia sparingly, taste the recipe before baking if you are unsure and add more stevia or sugar-free maple syrup if more sweetness or maple flavor is desired; whisk in any additional thoroughly. Additionally, this recipe can easily be made by substituting heavy cream for the coconut milk; add 1.3g NC per serving.

Preheat oven to 400°F. Lightly grease 6 ramekins; set aside. You will also need a pan big enough to accommodate all the ramekins and deep enough to hold 1-inch of water without spilling into the ramekins.
Whisk the whole eggs and yolks with the coconut milk and vanilla in a medium bowl. Set aside.
In a medium sauce pot combine the pumpkin, granular sugar substitutes, maple syrup, ginger, ground cinnamon, nutmeg and salt. Cook over medium-high heat until reduced slightly, fragrant and shiny; about 15 minutes stirring often to prevent burning on the bottom of the pan. Remove from heat and quickly whisk in the egg mixture.
Divide mixture into 6 ramekins (do not overfill) and place in a deep sided pan. Fill the pan with hot water until it reaches about 1-inch up the side of the ramekins. Place in oven and bake for 10 minutes at 400°F then reduce heat to 300°F and cook an additional 25-30 minutes or until the centers jiggle only slightly in the center. Remove from oven and allow to sit in the water bath to cool to room temperature. These are wonderful eaten warm about 20 minutes after baking or cold after being refrigerated for at least 3 hours or up to 2 days. Store leftovers in the refrigerator covered with plastic wrap and eat within 1 week. Top with a dollop of whipped cream just before serving if desired.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.