Pumpkin Espresso Fudge Swirl Custard (Single-Serve, Low Carb) (Edit recipe)

92 recipes
|
90 followers

This Single-Serve Pumpkin Espresso Fudge Swirl Custard is a low carb cozy, elegant twist on classic pumpkin pie. Creamy pumpkin custard is made with plant-based cornmilk, warm pumpkin pie spice, and collagen for a nourishing boost, then swirled with a decadent espresso-infused fudge layer that bakes into beautiful ribbons of flavor. The result is a silky, spiced dessert with just the right balance of sweetness, a hint of coffee, and indulgent chocolate notes. Perfectly portioned in individual ramekins, it’s a sophisticated yet comforting treat that feels special enough for guests but simple enough to enjoy anytime.

Share

Save

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

8

Serves: 1

Ingredients

3 Tbsp Pumpkin Purée
2 Tbsp Cornmilk - Maizly
1 Tbsp Brown Monkfruit Sweetener - Lakanto
1 Egg Yolk
1.25 tsp Unflavored Collagen Peptides Powder - Further Food
0.25 tsp Pumpkin Pie Spice - Primal Palate
1 Tbsp Sugar-Free Dark Chocolate Chips
0.25 tsp Espresso Powder

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F (175°C). Lightly grease a 6 oz ramekin.
In a small bowl, whisk together pumpkin purée, cornmilk, sweetener, egg yolk, collagen, pumpkin pie spice, and salt (optional) until smooth and well combined.
In a separate heat-safe bowl, melt the chocolate chips until smooth (microwave in 10–15 second bursts). Stir in espresso powder.
Take 2 teaspoons of the pumpkin custard mixture and stir it into the melted chocolate until blended. This is your swirl mixture.
Pour the remaining pumpkin custard into the ramekin. Dollop the chocolate mixture on top and gently swirl with a toothpick.
Place the ramekin in a small baking dish, pour hot water around it to reach halfway up the sides (water bath), and bake for 35-40 minutes, until edges are set but the center still jiggles slightly. Check after 25 minutes for doneness.
Cool before serving. Enjoy warm or chilled. Can serve with a whipped cream.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	129
Fat:	7 g
Carbohydrates:	25 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	42 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.