Keto Pumpkin Bake Recipes
KETO PUMPKIN PIE
Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
Provided by Linda Nofsinger
Categories Fruits and Vegetables Vegetables Squash
Time 4h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
- Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
- Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
- Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 15.2 g, Cholesterol 100.6 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 203.5 mg, Sugar 2.3 g
EASY KETO OVEN-BAKED PUMPKIN
Easy Keto Oven-Baked Pumpkin
Provided by Uliana
Categories Dinner
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat your oven to 350°F/180°C.
- Wash your pumpkin and cut it in half. Scrape out the pumpkin seeds with a spoon and cut the pumpkin into wedges that are approx. 1" (2.5cm) thick. Place the wedges on a baking tray lined with baking paper. ☝︎ Red kuri squash, or orange Hokkaido pumpkin, is the preferred choice for this recipe, as you don't need to peel it and it's lower in carbs than most other kinds of squash. You can use butternut squash or other kinds of squash too, just keep in mind that you need to peel them before continuing to the next step and that you'll end up with a higher carb count.
- If necessary, melt the coconut oil in your microwave or on your stove. Brush both sides of the pumpkin wedges with the coconut oil. Sprinkle a bit of salt and/or other spices of your choice over your wedges and place the baking tray in your oven.
- Bake the pumpkin wedges for about 30 minutes in your preheated oven.
- Storage:
- These keto oven-roasted pumpkin wedges taste best when they're fresh, but you can also keep them in an air-tight container in your fridge and store them for up to 3 days.
Nutrition Facts : Calories 64, Carbohydrate 6.9, Fat 2.6, Protein 1.7
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