Keto Classic Pumpkin Pie Slice
Indulge guilt-free this holiday season with our Keto Classic Pumpkin Pie Slice—a low-carb twist on the quintessential autumn dessert. Featuring a buttery almond and coconut flour crust that's lightly golden and crumbly, this pie comes complete with a velvety pumpkin filling spiced to perfection with pumpkin pie spice and sweetened with erythritol for a sugar-free delight. This keto-friendly recipe is perfect for those following a low-carb lifestyle and offers rich flavors without sacrificing your dietary goals. Quick to prep in just 20 minutes and baked to perfection, each slice is irresistible on its own or topped with sugar-free whipped cream. Ideal for festive gatherings or a cozy treat, this recipe serves eight slices of pure pumpkin bliss.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.25 cup Erythritol sweetener
- 0.5 cup Unsalted butter
- 0.25 teaspoon Salt
- 1.5 cups Pumpkin puree
- 0.75 cup Heavy cream
- 3 large Eggs
- 0.5 cup Powdered erythritol
- 1.5 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
To make the crust, combine the almond flour, coconut flour, and erythritol sweetener in a medium bowl.
Melt the butter and add it to the dry ingredients along with the salt. Stir until well combined into a crumbly dough.
Press the dough evenly into the bottom of a 9-inch pie pan to form the crust. Prick the bottom with a fork to prevent bubbles.
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove and let cool while preparing the filling.
For the filling, whisk together the pumpkin puree, heavy cream, and eggs in a large bowl until smooth.
Add powdered erythritol, pumpkin pie spice, and vanilla extract to the pumpkin mixture. Mix well to ensure the spices are evenly distributed.
Pour the pumpkin filling into the pre-baked crust, using a spatula to spread evenly.
Bake the pie for 35-40 minutes or until the filling is set and the edges are slightly puffed. It should still have a slight jiggle in the center.
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 1 hour before slicing into 8 pieces.
Serve chilled or at room temperature. Garnish with sugar-free whipped cream if desired.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 19.4 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 525 mg | 40% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1076 mg | 23% | |
*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.
