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The holiday season is upon us, and what better way to celebrate than with a delicious keto pumpkin pie? This delightful dessert is perfect for those following a low-carb lifestyle, allowing you to indulge in the flavors of fall without sabotaging your diet. In this post, we will explore two recipes for keto pumpkin pie that are sure to please both your taste buds and your waistline.

Keto Pumpkin Pie by Fittoserve Group

Keto Pumpkin Pie by Fittoserve GroupOur first recipe comes from Fittoserve Group, a trusted source of keto-friendly recipes. Their keto pumpkin pie is an absolute treat, combining the creamy goodness of pumpkin with the perfect blend of warm spices. The crust is made with almond flour and coconut flour, providing a delicious nutty flavor while keeping the carb count low.

To make this keto pumpkin pie, you will need the following ingredients:

  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup granulated erythritol
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 cup canned pumpkin puree
  • ½ cup heavy cream
  • ½ cup granulated erythritol
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, cloves, and salt. Add the melted butter and mix until a dough forms. Press the dough into a pie dish, ensuring it covers the bottom and sides evenly. Bake the crust for 10 minutes, then set it aside to cool.

In another bowl, whisk together the pumpkin puree, heavy cream, erythritol, eggs, vanilla extract, and pumpkin pie spice. Pour the filling into the cooled crust, smoothing it out with a spatula. Bake for 35-40 minutes, or until the filling is set in the center. Allow the pie to cool completely before serving.

Easy, Keto Low-Carb Pumpkin Pie by Staysnatched

Easy, Keto Low-Carb Pumpkin Pie by StaysnatchedOur second recipe comes from Staysnatched, a popular blog known for its delicious and healthy recipes. This easy keto pumpkin pie is made with a simple almond flour crust and a creamy pumpkin filling. The recipe is quick to make, making it perfect for last-minute gatherings or when you’re craving a slice of pie without much time to spare.

Here are the ingredients you’ll need:

  • 1 ½ cups almond flour
  • ¼ cup butter, melted
  • 2 tablespoons granulated erythritol
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • 1 cup canned pumpkin
  • 1 cup heavy whipping cream
  • 3 large eggs
  • ½ cup granulated erythritol
  • 1 teaspoon pumpkin pie spice

Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted butter, erythritol, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until a dough forms, then press it into a pie dish. Bake the crust for 7-8 minutes.

In another bowl, whisk together the pumpkin, heavy whipping cream, eggs, erythritol, and pumpkin pie spice. Pour the filling into the partially baked crust, spreading it evenly. Bake for 35-40 minutes, or until the filling is set in the middle. Allow the pie to cool completely before serving.

Both of these keto pumpkin pie recipes are a wonderful addition to your holiday table. They allow you to enjoy the flavors of fall while staying committed to your low-carb lifestyle. Serve a slice with a dollop of whipped cream and savor each bite without guilt. We hope you give these recipes a try and enjoy a delicious keto pumpkin pie this season!

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