Keto Pumpkin Pie

This Keto Pumpkin Pie is a delightful low-carb twist on the classic American dessert, featuring a creamy pumpkin filling with warm spices nestled in a nut-based crust. Perfectly sweetened with erythritol, it satisfies your dessert cravings without derailing your ketogenic lifestyle.

Ingredients

• Pumpkin puree - 120 grams
• Erythritol - 30 grams
• Coconut milk - 60 ml
• Egg - 1 large
• Cinnamon - 1 teaspoon
• Nutmeg - 1/4 teaspoon
• Ginger - 1/4 teaspoon
• Vanilla extract - 1/2 teaspoon
• Almond flour - 80 grams
• Coconut oil - 30 grams
• Salt - 1/4 teaspoon
• Egg white - 1 large (for the crust)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, melted coconut oil, and salt to form the crust mixture.
3. Press the crust mixture into the bottom and sides of a small pie dish, ensuring it's evenly distributed.
4. In another bowl, mix together the pumpkin puree, erythritol, coconut milk, egg, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
5. Pour the pumpkin filling into the prepared crust.
6. Bake in the preheated oven for 25-30 minutes or until the filling is set and the crust is lightly golden.
7. Allow to cool for at least 10 minutes before slicing and serving.

Nutrition

• Calories: 240
• Protein: 6 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 180 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber from pumpkin and almond flour, promoting digestive health.

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