Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel, deseed and dice the pumpkin into small cubes. Place in a pot filled with hot water and boil for about 10 minutes.
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Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel, deseed and dice the pumpkin into small cubes. Place in a pot filled with hot water and boil for about 10 minutes.
Step 2When done, drain and place in a baking dish. Top with the butter and place the pumpkin in the oven for about 15 minutes. When done, remove from the oven and set aside.
Step 3You can also use small ramekins for individual servings. I didn't use any sweetener, but you can sprinkle the pumpkin with some Erythritol or a few drops of stevia.
Step 4Meanwhile, prepare the marshmallow cream according to my Healthy Low-Carb Marshmallows recipe.
Step 5Top the pumpkin with the marshmallow cream and spread evenly.
Step 6Place under a broiler for 5-10 minutes. The time depends on your oven. I suggest you watch it at all times until it starts to brown. It's easy to burn the marshmallow topping. As you can see on the photo below, this tray was left in the oven for a bit too long (1-2 minutes more than needed).
Step 7When done, remove from the oven. Serve either warm or cold. You can even reheat it later if needed. This meal can be stored in the fridge for up to about 5 days.