Keto Zone Pumpkin Pie

Are you looking for the prefect keto friendly holiday dessert?

With the Thanksgiving and Christmas right around the corner, the temptation to eat sugary treats is going to be everywhere!

These temptations are so much easier to overcome with when you have delicious low-carb keto alternatives available.

That is why we are sharing this incredible keto pumpkin pie recipe.

This recipe tastes just as good as a more traditional pumpkin pie without all the excess sugar and carbohydrates.

With only 4 grams of net carbs per serving, this pumpkin pie will not spike your blood sugar so you can stay in the Keto Zone burning fat all day long!

 

Ingredients

1 low-carb gluten-free almond flour pie crust (buy one pre-made or make your own)
3/4 cup organic pumpkin puree
1/2 cup organic/grass-fed cream cheese, softened
2/3 cup keto sweetener
1 1/2 teaspoon pumpkin pie spice
2 tablespoons filtered water
1 1/2 teaspoon grass-fed gelatin
1 cup organic/grass-fed heavy whipping cream
1 teaspoon organic vanilla extract

 

Instructions

  1. Preheat your oven to 325 F
  2. Once preheated, bake your pie crust for around 20 minutes.
  3. While crust is baking, combine pumpkin puree, cream cheese, and 1/3 cup of sweetener in a large mixing bowl.
  4. Mix until well combined.
  5. Heat a small sauce pan over low heat.
  6. In the sauce pan, combine the water and gelatin.
  7. Whisk until the gelatin fully dissolves.
  8. Add the gelatin mixture in to the pumpkin puree mixture and whisk until well combined.
  9. In a separate large bowl, rigorously whisk the whipping cream, remaining sweetener, and vanilla extract until it holds stiff peaks.
  10. Fold the two mixtures together until fully combined.
  11. Add filling to the pie crust and place in the refrigerator for about 2 hours or until fully set.
  12. Serve and enjoy!

Nutrition Facts

Servings Per Pie: 10

Per Serving:

Calories: 272 kcal

Total Fat: 25 g

Total Carbohydrates: 7 g

Dietary Fiber: 3 g

Net Carbs: 4 g

Protein: 6 g

 

How did your pumpkin pie turn out? Let us know if you have any other questions!

 

Recipe adapted from alldayidreamaboutfood.com

3 Comments

  1. Barbara Cheney says:

    Looks great!! Will try it! I made your seed bread from your book recipe and love it.😊

  2. Gwen says:

    T8hank you so much for this recipe. Do you have a pecan pie recipe also?

  3. Marlene says:

    Thank you for the pumpkin recipe it looks delicious can’t wait to try it πŸ˜‹

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