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Keto Pumpkin Pie
Keto pumpkin pie with walnut pie crust
is the best low carb pumpkin pie recipe ever. All the flavors of pumpkin pie, with the perfect texture while being low carb! Just 5g net carbs per serving!
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Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Servings:
10
Calories:
296
kcal
Author:
Lauren
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Ingredients
Pecan Walnut Pie Crust Ingredients
4
tablespoons
butter
1
cups
walnuts
1
cup
pecans
Keto Pumpkin Pie Filling Ingredients
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
Instructions
How to Make Keto Pumpkin Pie
Preheat the oven to 350ºF.
Place the walnuts and butter in your food processor or blender. Pulse for 2 minutes until the nuts are in tiny pieces and blended in with the butter.
Place the mixture into your pie pan and press it around the whole pan until it spread evenly, I used a rubber spatula to help smooth.
Bake for 15-18 minutes until the crust is golden brown. While the pie crust is baking make the pumpkin pie filling.
In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
Once mixed well add in the heavy cream and mix well.
Add in the pumpkin spice, salt, and Lakanto monk fruit and mix well. Pour the pumpkin pie into the pie crust.
Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30 mins.
Use a toothpick to check and make sure they are cooked completely.
The toothpick will come out clean when they are. Once fully baked remove from the oven and let cool for 15 minutes.
Nutrition
Calories:
296
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Cholesterol:
77
mg
|
Sodium:
122
mg
|
Potassium:
211
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
7216
IU
|
Vitamin C:
2
mg
|
Calcium:
55
mg
|
Iron:
1
mg
keto pumpkin pie, low carb pumpkin pie, sugar free pumpkin pie
Course
Dessert
Cuisine
American
Keyword
keto pumpkin pie, low carb pumpkin pie, sugar free pumpkin pie
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