Crustless Keto Pumpkin Pie Delight
Enjoy this delicious keto pumpkin pie without the carbs! With its creamy texture and spices, it’s a perfect fall dessert.
Equipment
- Mixing bowl
- - Whisk
- Baking dish
- - Oven
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, eggs, and coconut milk until smooth.
- Gradually whisk in almond flour, erythritol, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt until fully combined.
- Pour the mixture into a greased 9-inch baking dish and smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for at least 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to five days. Freeze slices individually wrapped in parchment paper for prolonged storage.