Low carb pumpkin pie

Low Carb Pumpkin Pie

A delicious and healthy dessert, this Low Carb Pumpkin Pie is perfect for those following a keto diet. It's easy to make and packed with the flavors of fall.

Ingredients

• 1 pumpkin, pureed (about 2 cups)
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol or other sugar substitute
• 1/2 cup butter, melted
• 3 eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 2 tsp pumpkin spice
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, coconut flour, and 2 tablespoons of the erythritol. Add the melted butter and mix until a dough forms.
3. Press the dough into the bottom of a pie dish and bake for 10 minutes. Remove from the oven and set aside.
4. In another bowl, combine the pumpkin puree, eggs, heavy cream, vanilla extract, pumpkin spice, the remaining erythritol, and salt. Mix until smooth.
5. Pour the pumpkin mixture over the crust in the pie dish.
6. Bake for 50-60 minutes, or until the pie is set in the middle.
7. Allow the pie to cool before serving.

Time

• Preparation time: 20 minutes
• Cooking time: 60 minutes
• Total time: 80 minutes

Nutritional Information

Per serving:

• Calories: 200
• Fat: 15g
• Carbohydrates: 10g (Net Carbs: 5g)
• Protein: 5g

Recipes (external)

• Diet Doctor recipes on Low carb pumpkin pie
• Allrecipes Low carb pumpkin pie
• Ruled.me recipes on Low carb pumpkin pie
• Food.com recipes on Low carb pumpkin pie
• Pinterest recipes on Low carb pumpkin pie
• You Tube recipes on Low carb pumpkin pie