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.

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

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

Nutritional info and KetoCheck Rating

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

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen