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keto pumpkin pie

Keto pumpkin pie

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Prep Time 25 minutes
Cook Time 1 hour 12 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 196 kcal

Ingredients
  

Pumpkin pie base:

  • 3/4 cup almond flour
  • 1 tbsp full tablespoon unsweetened cacao
  • 2.5 tbsp monk fruit powdered sweetener
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter

Pie batter:

  • 2 eggs room temperature eggs
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3 tbsp monk fruit sweetener
  • 1 tbsp monk fruit powdered sweetener
  • 1 3/4 homemade unsweetened pumpkin puree
  • 3/4 cup heavy cream
  • 3 tbsp pumpkin spice powder

Instructions
 

Pumpkin pie base

  • Mix the ingredients in your electric mixer
  • Get a spring pan (6 x 3 Inch )
  • Spread the pie base evenly on the pan
  • Bake in a 350 F° preheated oven for 10-12 minutes

Pumpkin pie batter:

  • Whisk the two eggs.
  • Add heavy cream and whisk.
  • Add vanilla extract, a pinch of salt, monk fruit powdered sweetener, monk fruit sweetener, unsweetened homemade pumpkin puree, and pumpkin spice powder.
  • Mix the ingredients, preferably in an electric mixer to get them well combined.
  • Take out the pie base from the over and leave it to cool down outside for 3-5 minutes
  • Add your pie batter over the cooled pie base.
  • Bake in a 350 F preheated oven for 55-60 minutes
  • After 55 minutes check to make sure that the center of the pie is not jiggling
  • If so, turn off the oven and leave the pie in there for 7-10 minutes with the oven door open
  • Take out the pie and leave on the side for an hour to cool down
  • Then leave it in the fridge for 3 hours to chill
  • When serving, you can add some homemade whipped cream (super easy to make, just whip heavy cream and vanilla extract really well before serving and add)
Keyword keto desserts, keto pumpkin pie, keto pumpkin pies