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KETO LOW CARB PUMPKIN PIE

Keto Low carb

KETO LOW CARB PUMPKIN PIE

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You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. It will be your favorite sugar-free pumpkin pie!
Course Dessert
Cuisine American
Calories 244 kcal
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings  slices

INGREDIENTS

INSTRUCTIONS

  1. Make the sweet almond flour pie crust according to the directions here.
  2. Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don’t overmix.)
  3. When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.

    Pour the filling into the crust. Gently tap on the counter to release air bubbles.

  4. Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)

  5. Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

    To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. Otherwise, if you end up with cracks, you can always cover them with whipped cream.

    Serving size: 1 slice, or 1/12 of entire pie

    NUTRITION INFORMATION PER SERVING

    Nutrition Facts
    Amount per serving. Serving size in recipe notes above.
    Calories244
    Fat21g
    Protein7g
    Total Carbs8g
    Net Carbs4g
    Fiber4g
    Sugar2g

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