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Clean recipe · twosleevers.com

Low Carb Pumpkin Pie | Easy Keto Dessert

This Low Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes! Its the perfect pumpkin pie for the holidays!

Original recipe: twosleevers.com

Yield:
8 servings
Prep:
10 min
Cook:
50 min
Total:
60 min
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Low Carb Pumpkin Pie | Easy Keto Dessert

Ingredients

  1. 1 cup Superfine Almond Flour
  2. 2 tablespoons Powdered Swerve
  3. 1/4 cup Coconut Oil (melted)
  4. 3 Eggs
  5. 1/2 cup Heavy Whipping Cream (or almond milk for dairy-free)
  6. 2/3 cup Powdered Swerve (or low carb sweetener of choice)
  7. 15 ounces canned pumpkin puree
  8. 1.5 teaspoons Pumpkin Pie Spice
  9. 1 teaspoon Vanilla extract
  10. 1/2 cup Heavy Whipping Cream

Instructions

  1. Preheat the oven to 350F.

  2. Make The Pie Crust

    In a small bowl, mix together almond flour and powdered Swerve.
  3. Pour in the melted coconut oil and mix well until you have a crumbly mixture.
  4. Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
  5. Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.

  6. Make The Filling

    Whisk together the 3 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust.
  7. Bake at 350F for 40-50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.
  8. Chill for 6-8 hours and serve with additional whipped cream.