Description
Indulge in the rich flavors of fall with this Keto Pumpkin Pie, a delectable low-carb dessert that is sure to impress at any gathering.
Ingredients
Scale
- 4 tablespoons butter
- 1 cup walnuts
- 1 cup pecans
- 1 3/4 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 teaspoons pumpkin pie spice
- 1/2 cup monk fruit sweetener
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F.
- In a food processor, blend walnuts and butter until finely chopped. Press into a pie pan to form the crust.
- Bake crust for 15-18 minutes until golden brown.
- Combine pumpkin puree, eggs, heavy cream, pumpkin pie spice, salt, and monk fruit in a mixing bowl; whisk until smooth.
- Pour filling into baked crust and bake at 425°F for 10 minutes, then reduce to 350°F and bake for an additional 30 minutes.
- Check doneness with a toothpick; it should come out clean.
- Cool for at least 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg