Keto Pumpkin Pie
Ingredients
Crust
-
2
cups
almond flour
-
5
tablespoons
coconut flour
-
⅛
teaspoon
salt
-
⅓
cup
unsalted butter, softened
-
1
tablespoon
keto brown sugar
-
1
large
egg, beaten
Filling
-
15
ounces
pumpkin puree
-
3
large
eggs, room temperature
-
½
cup
keto brown sugar
-
1
cup
heavy cream
-
1
teaspoon
vanilla extract
-
1½
teaspoons
pumpkin pie spice
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9-inch pie pan.
- In a large mixing bowl, combine almond flour, coconut flour, and salt.
- Add softened butter, keto brown sugar, and egg, then mix until a smooth dough forms.
- Press the dough into the bottom and sides of the pie pan, then bake for about 15 minutes until lightly golden.
- In another bowl, whisk together pumpkin puree, beaten eggs, keto brown sugar, heavy cream, vanilla, pumpkin pie spice, and salt until smooth.
- Pour the filling into the pre-baked crust and spread evenly.
- Bake the pie for 50 minutes or until the filling is set.
- Let the pie cool completely, then refrigerate for two hours to set further.
Nutrition Facts (estimated)
Servings
12 servings
Calories
171
Total fat
13g
Total carbohydrates
10g
Total protein
5g
Sodium
168mg
Cholesterol
0mg
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