Decadent Keto Pumpkin Pie
This keto pumpkin pie combines the rich and spicy flavors of the season while adhering to low-carb guidelines. A delightful holiday treat!
Equipment
- Pie pan
- - Mixing bowls
- - Whisk
- - Spatula
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsalted butter melted
- 1/4 cup granulated erythritol
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup powdered erythritol
- 3 eggs large
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- In a mixing bowl, combine almond flour, coconut flour, granulated erythritol, and salt. Add melted butter and mix until the mixture forms a dough. Press the dough evenly into a 9-inch pie pan, creating a smooth base and rim. Pre-bake the crust at 350°F (175°C) for 10 minutes, then set aside to cool.
- In a separate bowl, whisk together pumpkin puree, heavy cream, and powdered erythritol. Add eggs one by one, ensuring each is fully mixed before adding the next. Then, mix in pumpkin pie spice, vanilla extract, and apple cider vinegar. Stir until everything is well incorporated and the mixture is smooth.
- Pour the pumpkin filling into the cooled crust, spreading it evenly. Bake in the preheated oven at 350°F (175°C) for 50–60 minutes, or until the filling is set but still slightly jiggly in the center. Let the pie cool completely at room temperature, and then refrigerate for at least 2 hours before serving.
Notes
Store leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container for up to five days. For longer storage, consider freezing individual slices.