Keto Pumpkin Pie

Enjoy a tasty pumpkin pie that is low in carbs and has a crust made from almond and coconut flour. This low-carb dessert has a creamy pumpkin filling that is sweetened with erythritol. Its great for satisfying your fall cravings without feeling guilty.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol
• 1/4 tsp salt
• 6 tbsp cold butter, cubed
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup powdered erythritol
• 1 tsp pumpkin pie spice

Instructions:

Preheat the oven to 350F 175C

In a food processor, pulse together almond flour, coconut flour, erythritol, and salt

Add cold butter and pulse until mixture resembles coarse crumbs

Add 1 egg and vanilla extract, pulse until dough forms

Press dough into the bottom and up the sides of a pie dish

Bake for 10-12 minutes until lightly golden

Let it cool

In a mixing bowl, whisk together pumpkin puree, heavy cream, 2 eggs, powdered erythritol, and pumpkin pie spice

Pour the filling into the cooled crust

Bake for 40-45 minutes until the center is set but still slightly jiggly

Let it cool completely, then refrigerate for at least 2 hours before serving