Keto Pumpkin Pie

Keto Pumpkin Pie

Basic Crust:

2 eggs

2 teaspoons Swerve granulated sweetener

1 teaspoon vanilla extract

½ cup of butter, cut in small cubes

2 teaspoons arrowroot

½ cup Almond Flour

½ cup Coconut Flour

Filling:

½ cup Swerve sweetener

½ teaspoon salt

1 tablespoon pumpkin spice

1 can pumpkin puree

1 can coconut milk

2 eggs

 

Crust:

1.Combine all crust ingredients in a food processor. Pulse all ingredients until crumbly and bake at 350 degrees until slightly browned on the edges of the crust. Approximately 10-12 minutes. Allow the crust to cool completely.

Keto Pumpkin Pie

2.Combine all filling ingredients until well blended and pour into baked pie crust. Cover edges with foil.

Keto Pumpkin Pie

3.Bake at 350 degrees for 45-50 minutes or until center is firm. The center of the pie should be 175 degrees.

Keto Pumpkin Pie

Nutritional info and KetoCheck Rating

Keto Check

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: ketogenicinthekitchen@gmail.com

Instagram: ketogenicinthekitchen