Creamy, spiced, and nestled in a buttery crust, this Keto Pumpkin Pie is the ultimate guilt-free dessert for your next gathering!
⏱ Prep Time: 20 minutes ❄️ Chill Time: 20 minutes 🔥 Cooking Time: 70 minutes ⏳ Rest Time: 1 hour 📅 Total Time: 2 hours and 50 minutes ⭐ Difficulty Level: Easy 🍽 Servings: 8
– 1 ½ cups almond flour – 4 tablespoons coconut flour – ⅛ teaspoon baking powder – ⅛ teaspoon sea salt – ¼ teaspoon xanthan gum – 6 tablespoons cold butter diced – 1 large egg beaten – 1 teaspoon apple cider vinegar – Lemon zest optional
– 1 cup heavy cream – 1 ½ cups pumpkin puree – ½ cup brown keto sweetener – 3 large eggs – 2 teaspoon pumpkin spice blend
Prepare the crust
Combine almond flour, coconut flour, baking powder, xanthan gum, and salt in a bowl. Add lemon zest (optional), diced cold butter, and apple cider vinegar. Mix until crumbly, then add a beaten egg and mix until the dough forms.
Shape the crust
Roll the dough between parchment papers to your desired thickness, transfer it to a pie dish, and poke holes with a fork. Pre-bake the crust at 375°F (190°C) for 10-15 minutes using pie weights.
Make the filling
Whisk heavy cream, pumpkin puree, keto-friendly brown sweetener, eggs, and pumpkin spice blend in a bowl until smooth.
Assemble the pie
Pour the pumpkin filling into the pre-baked crust.
Bake the pie
Bake at 350°F (175°C) for 50-60 minutes until the filling is firm but slightly wobbly in the center.
Cool and serve
Let the pie cool completely before slicing and serving.
Try this keto-friendly version today for a delicious, low-carb treat that everyone will rave about! 🎃🥧