Keto Pumpkin Pie

A sweet and buttery low sugar recipe to your holiday celebrations. It tastes even better than it looks and a great dessert for keto and low carb diets.

Course Dessert

Cuisine American, Keto, Low Carb

Keyword keto pumpkin pie, low carb pumpkin pie

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 222kcal

Author Rayane Chehab, MS, RDN

Ingredients

For the Crust

1 cup peanut flour or coconut flour
3 tbsp butter
1 tsp vanilla extract
1 tbsp xylitol or erythritol

For the fillings

½ cup pumpkin puree
1 tbsp xylitol or erythritol
1 cup cream cheese
1 egg large
1 tsp pumpkin pie spice

US Customary - Metric

Instructions

In a medium bowl, mix the peanut flour, the 3 tablespoons of butter, the vanilla and the sweetener. Stir vigorously with a spoon until the mixture has the consistency of breadcrumbs.
Grease a mold, and pour the mixture into the mold. Press with your fingertips and distribute evenly to form the crust. Bake for 10 to 15 minutes at 300F.
While the crust is in the oven, mix in a bowl the pumpkin puree, sweetener, cream cheese, egg, and pumpkin pie spice.
Pour this mixture over the mold and bake for 20 more minutes or until the top of the cake is browned.
Decorate with pumpkin seeds or use cardamom seeds if you like to.

Notes

*this recipe makes 8 servings (8 slices)

Nutrition