Description

Keto Pumpkin Pie is a delightful low-carb dessert that captures the essence of fall with its rich, creamy filling and crunchy walnut crust. With just 5g of net carbs per slice, this guilt-free pie is perfect for holiday gatherings or any occasion where you crave something sweet without compromising your diet. The smooth blend of pumpkin puree, heavy cream, and warm spices creates a satisfying treat that everyone will love. Easy to prepare and versatile for various celebrations, this Keto Pumpkin Pie will quickly become a favorite in your household.

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

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Instructions

Preheat your oven to 350°F.
In a food processor, blend walnuts and butter until finely chopped.
Press the walnut mixture into a pie pan to form the crust.
Bake the crust for 15-18 minutes until golden brown.
In a bowl, whisk together pumpkin puree and eggs until well-combined.
Stir in heavy cream, pumpkin pie spice, salt, and monk fruit until smooth.
Pour the filling into the baked crust and bake at 425°F for 10 minutes, then lower the temperature to 350°F and bake for an additional 30 minutes.
Check for doneness with a toothpick; it should come out clean.
Allow to cool for 15 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 48 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (120g)
Calories: 290
Sugar: 2g
Sodium: 230mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 4g
Protein: 6g
Cholesterol: 70mg