Keto pumpkin pie is the perfect dessert recipe to enjoy during the fall season without derailing your low-carb diet. Made with a gluten-free crust and a creamy pumpkin filling, this delicious dessert is sure to be a hit with your family and friends.

Ingredients:

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/3 cup melted coconut oil
  • 1 tablespoon honey (optional)
  • 1 egg

For the fillling:

  • 1 can pumpkin puree (15 oz)
  • 1/2 cup heavy cream
  • 2 eggs
  • 1/2 cup Swerve sweetener
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions:

  1. Preheat the oven to 350°F.
  2. In a large bowl, mix together the almond flour, coconut flour, and sea salt.
  3. Add in the melted coconut oil, honey (if using), and egg. Mix until the dough comes together.
  4. Press the dough into a 9-inch pie dish, making sure the crust is evenly distributed.
  5. Bake the crust in the preheated oven for 12 minutes or until lightly golden brown.
  6. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, Swerve sweetener, cinnamon, nutmeg, ground ginger, and salt until smooth.
  7. Pour the pumpkin mixture into the baked crust and spread it evenly.
  8. Bake the pie for an additional 45-50 minutes or until the filling is set.
  9. Remove from the oven and let it cool for at least 30 minutes before serving.

Keto pumpkin pie is a great way to indulge in a classic fall dessert while sticking to your low-carb lifestyle. You can serve it with a dollop of whipped cream or sprinkled with cinnamon on top. Happy cooking!