Keto Pumpkin Pie
This keto pumpkin pie is a cozy, low carb treat that tastes just like the classic. Perfect for satisfying your seasonal cravings guilt-free.
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 3 tbsp Unsalted Butter, melted
- 2 tbsp Granulated Erythritol
- 1/4 tsp Cinnamon
- 1 pinch Salt
For the Filling
- 1 (15 oz) can Pumpkin Puree
- 3 Large Eggs
- 3/4 cup Heavy Whipping Cream
- 2/3 cup Granulated Erythritol
- 2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Equipment
- 9-inch pie dish
- wire rack
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond flour, melted butter, erythritol, cinnamon, and a pinch of salt. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed cup to pack it tightly. Par-bake the crust for 10 minutes, then remove from the oven and set aside.
- While the crust bakes, whisk together the pumpkin puree, eggs, heavy cream, erythritol, pumpkin pie spice, vanilla extract, and salt in a large bowl until completely smooth.
- Pour the filling into the par-baked crust and spread it evenly.
- Bake for 45 to 50 minutes, until the edges are set and the center has just a slight jiggle. If the crust edges begin to darken too quickly, tent them loosely with foil.
- Remove the pie from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to set completely.
- Slice and serve chilled with a dollop of unsweetened whipped cream if desired.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 8gProtein: 7gFat: 24g
Tried this recipe?Let us know how it was!