Description
A delicious and easy keto-friendly pumpkin pie that will satisfy all your pumpkin cravings without the carbs!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup butter, melted
- ½ cup erythritol
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, melted butter, and erythritol to form the crust.
- Press the mixture into a pie dish and bake for 10 minutes.
- In another bowl, whisk together eggs, pumpkin puree, vanilla extract, spices, and salt.
- Stir in the heavy cream until smooth.
- Pour the pumpkin mixture into the crust.
- Bake for 35-40 minutes until the filling is set.
- Let it cool before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Serve with whipped cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg