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Sugar-Free Keto Pumpkin Pie with Almond Crust
Silky spiced pumpkin pie on an almond-coconut crust with cream and mascarpone. Sweetened with erythritol for a holiday dessert without flour or sugar.
25 min prep / 80 min total
270 kcal
5g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 150 galmond flour
- 2 tbspcoconut flour
- pinchHimalayan salt
- 1egg
- 30 gerythritol
for crust
- ¼ tspvanilla extract
- 60 gbutter
melted
- 340 gpumpkin puree
- 120 mlheavy cream
33%
- 2eggs
for filling
- 50 gerythritol
for filling
- 1 tbspmascarpone
- 1 tspcinnamon
- ½ tspginger
ground
- ¼ tspnutmeg
Instructions
Mix almond flour, coconut flour, salt, egg, 30g erythritol, vanilla and melted butter into a crust dough.
Press dough into a greased pie pan and bake for at 350°F (175°C) until lightly golden.
Whisk pumpkin puree with heavy cream, 2 eggs, 50g erythritol, mascarpone, salt, cinnamon, ginger and nutmeg until smooth.
Pour filling over the pre-baked crust and bake for 40- at 350°F (175°C) until the center just jiggles.
Cool at room temperature, then refrigerate at least before serving with whipped cream.
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