Keto Pumpkin Pie
Ingredients
The crust
-
1
recipe
Almond flour pie crust
-
1/4
tsp
Sea salt
-
1
tsp
Vanilla extract (optional)
-
1
tsp
Unsalted butter (melted)
-
2
large
Eggs
The filling
-
1
15-oz can
Pumpkin puree
-
1/2
cup
Heavy cream (or coconut cream for dairy-free)
-
2/3
cup
Besti Powdered Monk Fruit Allulose Blend
-
2
tsp
Pumpkin pie spice
-
1
tsp
Blackstrap molasses (optional)
Instructions
- Prepare the almond flour pie crust and bake it.
- In a bowl, mix the filling ingredients until smooth with a hand mixer.
- Once the crust is baked, reduce the oven temperature and cool the crust.
- Pour the filling into the crust and tap to release air bubbles, then cover the crust edges with foil.
- Bake until the pie is almost set but still slightly jiggly in the center.
- Cool completely and refrigerate for at least 2 hours before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
244
Total fat
21g
Total carbohydrates
8g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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