Description
Keto pumpkin pie is a delicious low-carb dessert that combines the warm flavors of spices with creamy pumpkin, making it the perfect treat for any occasion. This easy-to-follow recipe results in a stunning pie that will delight your family and friends, ensuring everyone can enjoy the festive taste of fall without sacrificing their dietary goals.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups almond flour
- ¾ cup erythritol or monk fruit sweetener
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ cup melted coconut oil or butter
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour and melted coconut oil until crumbly. Press into a pie dish and bake for about 10 minutes until lightly golden.
- In another bowl, whisk together pumpkin puree, erythritol, cinnamon, nutmeg, vanilla extract, and eggs until smooth.
- Pour the filling into the pre-baked crust and spread evenly.
- Bake for 40-45 minutes or until edges pull away from the crust and a toothpick comes out clean.
- Allow to cool at room temperature before refrigerating for at least two hours.
- Serve topped with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1/8 of pie
- Calories: 180
- Sugar: 2g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg