Low Carb Keto Pumpkin Pie Recipe
Servings 8 Slices
Calories 294kcal
Ingredients
Filling
- 2 eggs
- 1 cup Heavy cream
- 1 can Canned Pure Pumpkin
- 1/4 cup Lakanto Monkfruit natural sweetener
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 1 tsp Vanilla Extract
Crust
- 2 Eggs
- 7 tbsp Butter grass fed
- 3/4 cup Coconut flour
- 1/4 cup Lakanto Monkfruit natural sweetener
- 2 tsp Vanilla Extract
Instructions
To Make the Crust
- Preheat oven to 350°F
- In a large bowl mix together all the dry crust ingredients (coconut flour and Lankanto Monkfruit).
- In a separate smaller bowl mix all the wet crust ingredients (butter, eggs and vanilla extract). Be sure to melt the butter in the microwave before mixing with the other ingredients.
- Add the dry and wet ingredients into a food processor and blend away. You can mix these by hand, but it will certainly take a lot more work to get it evenly incorporated.
- Grease a 9.5" Pie Plate with a bit of butter.
- Spread the crust dough evenly in the pie pan and along the side walls to help hold the pie together.
- Bake the crust in the oven for about 10-15 minutes. Do not bake for too long.
- Place on counter and allow to cool down while you prepare the filling.
To Make the Filling
- In a large bowl (or food processor if you have one), combine all the filling ingredients and mix well.
- Pour the filling mixture into the crust and spread evenly.
Time to Bake
- Place in the oven at 350°F and bake for 45 minutes.
- Bring out of the oven and allow to cool on counter until room temperature.
- For best results place in the refrigerator for a couple of hours before serving. This allows the pie to fully set.
- Serve with whipped cream and enjoy :)
Nutrition
Serving: 1Slice | Calories: 294kcal | Carbohydrates: 12g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 303mg | Potassium: 162mg | Fiber: 6g | Sugar: 2g | Vitamin A: 9135IU | Vitamin C: 2.4mg | Calcium: 52mg | Iron: 1.4mg
