Description
A delicious and easy-to-make keto pumpkin pie with a rich, creamy filling and a buttery almond flour crust. Perfect for low-carb diets.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1 tbsp granulated erythritol
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs
- 1/2 cup heavy cream
- 1/3 cup granulated erythritol
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted butter, and 1 tbsp erythritol to form the crust.
- Press the crust into a 9-inch pie dish and bake for 10 minutes.
- In a bowl, whisk pumpkin puree, eggs, heavy cream, erythritol, vanilla, pumpkin pie spice, cinnamon, and salt.
- Pour the filling into the pre-baked crust.
- Bake for 40-45 minutes until set.
- Cool before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie mix.
- Let the pie cool completely to set properly.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg