Description
Enjoy this guilt-free Keto Pumpkin Pie that’s rich, creamy, and packed with warm spices for a delightful autumn dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons erythritol (or other low-carb sweetener)
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 3/4 cup heavy cream
- 1/2 cup erythritol (or other low-carb sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, melted butter, 2 tablespoons of erythritol, and salt. Mix until crumbly.
- Press the mixture firmly into the bottom of a pie pan to form the crust.
- In another bowl, whisk together the pumpkin puree, heavy cream, 1/2 cup erythritol, vanilla extract, spices, and eggs until smooth.
- Pour the pumpkin filling into the crust.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set.
- Allow your pie to cool before serving.
Notes
For a low-carb whipped topping, use unsweetened heavy cream whipped with a bit of vanilla. Store leftovers in the fridge for 3-4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg