Mini Keto Crustless Pumpkin Pie Recipes
MINI KETO CRUSTLESS PUMPKIN PIE RECIPE
These mini crustless low-carb pumpkin pies are a delicious and easy treat. Each serving has only 4g net carbs so indulge in this low carb dessert.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 425F degrees.
- In a medium sized or large bowl, whisk eggs to break them up.
- Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth .
- Spray 6 ramekins with nonstick cooking spray and then spoon the mixture into each of them.
- Bake for 15 minutes in the 425°F oven.
- Then lower oven temperature to 350°F and continue to bake for 45 minutes. NOTE one reader said hers was done after 30 minutes so check on yours as you are cooking it so it doesn't burn.
- Take out of the oven and let cool for 1 hour.
- Add whipped topping or refrigerate if you prefer it cold (we do!)
Nutrition Facts : Calories 69 calories, ServingSize 1, UnsaturatedFat 0 grams unsaturated fat
CREAMY KETO PUMPKIN PIE
This crustless keto pumpkin pie is a creamy, delicious alternative to the classic recipe. Only 120 calories and 5g net carbs per slice!
Provided by Vered DeLeeuw
Categories Dessert
Time 4h55m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
- In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.
- Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
- Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. In my oven, this takes about 40-45 minutes.
- Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours before slicing and serving.
- When ready to slice the keto crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it and especially when you lift the slices up from the pan.
Nutrition Facts : ServingSize 1 slice, Calories 117 kcal, Carbohydrate 7 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 41 mg, Fiber 2 g, Sugar 4 g
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