Keto Apple Butter Pumpkin Pie
Elevate your holiday dessert table with this Keto Apple Butter Pumpkin Pie, a rich and flavorful twist on a classic favorite that’s perfect for low-carb lifestyles. Featuring a tender, buttery crust made with almond and coconut flours, this pie is filled with a creamy, spiced blend of pumpkin puree and sugar-free apple butter for a harmonious fusion of autumn flavors. Enhanced with warm hints of cinnamon, nutmeg, and allspice, and sweetened with keto-friendly Swerve, this gluten-free, low-sugar dessert is a guilt-free indulgence. Ideal for Thanksgiving or any fall celebration, this pie sets beautifully after chilling, making it a stunning make-ahead treat. Serve with a dollop of whipped cream for the ultimate keto-friendly comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.25 cup Swerve sweetener, granulated
- 0.5 cup Unsalted butter, melted
- 1 large Egg
- 1 cup Pumpkin puree
- 0.5 cup Apple butter (sugar-free)
- 0.5 cup Heavy cream
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Ginger, ground
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Allspice
- 0.5 cup Swerve sweetener, powdered
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine almond flour, coconut flour, and Swerve sweetener (granulated).
Add in melted butter and egg, mixing until the mixture forms a dough.
Press the dough evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
In another bowl, whisk together pumpkin puree, apple butter, heavy cream, eggs, vanilla extract, cinnamon, ginger, nutmeg, allspice, and Swerve sweetener (powdered) until smooth.
Pour the pumpkin-apple butter mixture into the pre-baked crust.
Place the pie in the preheated oven and bake for 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours before serving to allow the flavors to meld and the pie to solidify further.
Slice and serve with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 41.6 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 526 mg | 40% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
