Description
Discover the joy of Keto Pumpkin Pie, a delightful low-carb twist on the classic dessert. With just 5g of net carbs per slice, this recipe allows you to indulge guilt-free during the holidays or any cozy night in. The nut-based crust provides a satisfying crunch that pairs perfectly with the rich and creamy pumpkin filling made from fresh pumpkin puree and heavy cream. Easy to make and absolutely delicious, this keto-friendly dessert will impress your friends and family while keeping your diet on track.
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
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350ºF.
- In a food processor, pulse walnuts and butter until finely chopped. Press into a pie pan and bake for 15-18 minutes until golden.
- In a bowl, whisk together pumpkin puree and eggs. Add heavy cream, pumpkin pie spice, salt, and monk fruit; mix until smooth.
- Pour mixture into the baked crust. Bake at 425ºF for 10 minutes, then reduce to 350ºF and bake for an additional 30 minutes until set.
- Let cool for at least 15 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 75mg