Easy Keto Low Carb Pumpkin Pie Recipe Sugar Free Gluten Free
LOW CARB PUMPKIN PIE RECIPE
A delicious pumpkin pie recipe that tastes as good or better than a regular high carb one. It's a guiltless treat that can be enjoyed year round! Only 6 g net carbs per slice.
Provided by Lisa MarcAurele
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
- Beat in yolks and egg until well combined.
- Gradually stir in heavy cream.
- Pour filling into prepared pie crust.
- Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30-40 minutes or until set.
- Cool on wire rack.
- Store in refrigerator.
Nutrition Facts : ServingSize 1 slice, Calories 285 kcal, Carbohydrate 12 g, Protein 6 g, Fat 21 g, SaturatedFat 14 g, Cholesterol 196 mg, Sodium 222 mg, Fiber 6 g, Sugar 3 g
LOW CARB SUGAR-FREE PUMPKIN PIE
Steps:
- Prepare your pie crust and let cool while you make the filling.
- Preheat oven to 350 degrees F.
- Mix all ingredients together in a large bowl and stir until well combined.
- Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
- Cover crust edges before baking or they will burn.
- Bake 40-50 minutes or until set.
- Cool 30 minutes then refrigerate.
- Add some sugar-free whipped cream and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 196 kcal, Carbohydrate 8 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 101 mg, Sodium 168 mg, Fiber 4 g, Sugar 1 g
EASY KETO LOW CARB PUMPKIN PIE RECIPE (SUGAR-FREE, GLUTEN-FREE)
You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. It will be your favorite sugar-free pumpkin pie!
Provided by Maya | Wholesome Yum
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Make the sweet almond flour pie crust according to the directions here.
- Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
- When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
- Pour the filling into the crust. Gently tap on the counter to release air bubbles.
- Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
- Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Nutrition Facts : Calories 244 kcal, Carbohydrate 8 g, Protein 7 g, Fat 21 g, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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