Keto Pumpkin Pie
This delicious keto pumpkin pie is made with a low-carb crust and a creamy pumpkin filling.
Ingredients - Serves 8
- Whipped cream - For serving
- Salt - 1/4 teaspoon
- Vanilla extract - 1 teaspoon
- Pumpkin pie spice - 1 teaspoon
- Eggs - 2
- Heavy cream - 1/2 cup
- Pumpkin puree - 1 cup
- Erythritol - 1/4 cup
- Butter - 1/2 cup, melted
- Almond flour - 1 1/2 cups
Let's Get Started
- Preheat the oven to 350°F.
- In a mixing bowl, combine the almond flour, melted butter, and erythritol. Press the mixture into a pie dish to form the crust.
- In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, pumpkin pie spice, vanilla extract, and salt.
- Pour the pumpkin mixture into the prepared crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool completely before serving.
- Serve with whipped cream on top.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 250
- Fat: 20g
- Carbs: 5g
- Protein: 6g
- Sodium: 200mg
- Sugar: 2g
