This Keto Pumpkin Pie Recipe has everything you love about classic pumpkin pie, without all of the sugar or carbs that usually come with it. Not to mention, this keto pumpkin pie has a perfectly crisp crust and a rich, smooth filling that's so good it'll have you - and your guests - in disbelief that it's a low carb pie!
1 3/4 Cup blanched almond flour (200g)
Sparse 1/3 cup coconut flour (40g)
1 Large egg, whisked
1 Stick butter melted (113g)
1/2 Teaspoon salt
1/4 Cup (36g) Confectioners Swerve
1 Can pumpkin puree (250g)
3/4 Cup coconut cream* (170g)
2 Large eggs
2/3 Cup Confectioners Swerve (100g)
2 Tsp pumpkin pie spice
1/4 Tsp sea salt
1 Tsp pure vanilla extract (optional)
*For the coconut cream, you can substitute it out with the "solids" found in a can coconut milk when it's chilled in the fridge, or 1/2 a cup of heavy cream.
It is more stable with the coconut cream though.
***NOTE: If you scale up the measurements in the recipe cards the grams do not scale up as well. You'll have to do this manually.
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