Keto Kabocha Pie

Keto Kabocha Pie is a delightful low-carb dessert that combines the natural sweetness of kabocha squash with rich flavors of coconut and almond, making it a perfect guilt-free treat. This Japanese-inspired pie is not only delicious but also easy to make, allowing you to enjoy a slice without the carbs.

Ingredients

• Kabocha squash - 200 grams
• Almond flour - 50 grams
• Coconut flour - 20 grams
• Erythritol - 30 grams
• Egg - 1 large
• Coconut milk - 50 ml
• Vanilla extract - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - a pinch
• Butter - 30 grams, melted

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the kabocha squash in half, remove the seeds, and steam or boil until tender, about 15-20 minutes.
3. Once cooked, scoop out the flesh and mash it in a bowl until smooth.
4. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
5. In another bowl, whisk together the mashed kabocha, egg, coconut milk, melted butter, and vanilla extract until well blended.
6. Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
7. Pour the batter into a greased pie dish and smooth the top with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until the pie is set and a toothpick inserted comes out clean.
9. Allow the pie to cool before slicing and serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 100 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• Rich in fiber and vitamins from kabocha squash, supporting digestive health.

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