Easy Keto Low-Carb Pumpkin Pie
Ingredients
Keto Almond Flour Pie Crust
-
2
cups
blanched almond flour
-
¼
teaspoon
salt
-
¼
cup
zero calorie sweetener
-
1
large
egg
-
3
tablespoons
unsalted butter, melted
Keto Pumpkin Pie Filling
-
1
15 oz can
100% pureed pumpkin
-
¾
cup
heavy whipping cream
-
¼
cup
brown sweetener
-
½
cup
zero calorie sweetener
-
2
large
eggs, room temperature
-
1
teaspoon
vanilla extract
-
2
teaspoons
pumpkin pie spice
Optional Homemade Pumpkin Spice
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
ground nutmeg
Instructions
- Preheat the oven to 350°F and grease a 9.5-inch pie pan.
- Combine the dry ingredients for the crust in a bowl and mix.
- In a separate bowl, mix the wet ingredients, then combine both mixtures in a food processor and pulse until incorporated.
- Press the dough into the pie pan and poke holes in the crust with a fork.
- Bake the crust for 10-13 minutes until golden and then cool for 15 minutes.
- For the filling, pulse all filling ingredients in a food processor until smooth.
- Pour the filling into the cooled crust and smooth it out.
- Bake for 40-50 minutes until the edges are set but the middle jiggles.
- Cool on the counter for a couple of hours, then refrigerate overnight before slicing.
Nutrition Facts (estimated)
Servings
10 slices
Calories
272
Total fat
23g
Total carbohydrates
6g
Total protein
7g
Sodium
20mg
Cholesterol
20mg
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