Keto Thai Custard Pumpkin

Ingredients

• Organic Kabocha Squash

  Trader Joe's

  907g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¾ cup or 170g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Vanilla extract

  ½ tsp or 2g

• Sea Salt

  Cerulean Seas

  ⅛ tsp or 1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Monkfruit Sweetener, Golden

  Saraya

  67g

Directions

1. Add about 8 to 10 cups of water to the base of a steamer. Place this on the stove and bring to a boil.
2. Cut and remove the top of the kabocha squash, like you would for Halloween. Scrape the seeds and pulp out completely.
3. Whisk together the eggs, coconut milk, sweetener, cinnamon, vanilla and salt until the sweetener is completely dissolved. Pour the custard into the cavity of the squash until full.
4. Carefully place the squash into the steamer and cover. Turn the heat down to medium-low and steam for about an hour. Do not open during this time as this can cause the squash to crack.
5. After about an hour, the top of the custard should have puffed up over the top. Pierce the custard with a wooden skewer, running it fairly deeply into the center. If it comes out clean, remove the squash from the steamer and allow the custard to continue setting at room temperature for at least 45 minutes. You can then eat it warm, if desired, but it's even better if you chill the pumpkin in the fridge another 3-4 hours and then slice into wedges.

Similar Foods

• Simple Thai Pumpkin Soup
• Keto Pumpkin Szechuan Chicken
• Keto Pumpkin Protein Bars