The Ultimate No-Fail Low Carb Keto Pumpkin Pie Recipe
The Ultimate No-Fail Low Carb Keto Pumpkin Pie Recipe
Introduction
Welcome to the ultimate guide for making a delicious low carb keto pumpkin pie! If you’re following a low carb or keto diet, you don’t have to miss out on the classic flavors of pumpkin pie during the holiday season or any time of the year. In this article, we’ll share our no-fail recipe that is not only low in carbs but also incredibly tasty and easy to make. Get ready to impress your family and friends with this guilt-free dessert!
Why You’ll Love This Recipe
This low carb keto pumpkin pie recipe is a game-changer for anyone watching their carb intake but still craving the flavors of a traditional pumpkin pie. Here’s why you’ll love it:
– It’s incredibly easy to make, even if you’re not an experienced baker.
– The crust is perfectly flaky and made with low carb ingredients.
– The filling is rich, creamy, and bursting with the flavors of pumpkin and warm spices.
– It’s naturally sweetened with a keto-friendly sweetener, so you can enjoy it without the guilt.
Ingredients
For the crust:
– 1 ½ cups almond flour
– ¼ cup coconut flour
– ¼ cup granulated keto-friendly sweetener
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt
– ½ cup unsalted butter, cold and cut into small cubes
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 2-3 tablespoons ice water
For the filling:
– 1 can (15 ounces) pumpkin puree
– ½ cup heavy cream
– ½ cup granulated keto-friendly sweetener
– 2 large eggs
– 2 teaspoons pumpkin pie spice
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the almond flour, coconut flour, keto-friendly sweetener, ground cinnamon, and salt for the crust.
3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together the beaten egg, vanilla extract, and ice water.
5. Gradually pour the wet ingredients into the dry ingredients while stirring with a fork until the dough comes together.
6. Shape the dough into a ball and transfer it to a lightly greased 9-inch pie dish. Press the dough evenly onto the bottom and sides of the dish to form the crust.
7. In a separate mixing bowl, combine the pumpkin puree, heavy cream, keto-friendly sweetener, eggs, pumpkin pie spice, vanilla extract, and salt for the filling. Mix until well combined.
8. Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
9. Bake in the preheated oven for 40-45 minutes or until the filling is set and the crust is golden brown.
10. Remove from the oven and let the pie cool completely before serving. For best results, refrigerate for a few hours or overnight.
Expert Tips for Success
– Make sure to use cold butter when making the crust. This will help create a flaky texture.
– If the dough is too crumbly, add more ice water, one tablespoon at a time, until it comes together.
– For a decorative edge, use a fork to press the tines into the crust.
– To prevent the crust from burning, you can cover the edges with aluminum foil halfway through baking.
– Allow the pie to cool completely before slicing to ensure that it sets properly.
Variations and Substitutions
– If you’re not following a low carb or keto diet, you can use regular granulated sugar instead of a keto-friendly sweetener.
– Feel free to add a dollop of whipped cream on top of each slice for extra indulgence.
– For a nuttier flavor, you can replace half of the almond flour with finely ground pecans or walnuts.
– If you prefer a spicier pie, increase the amount of pumpkin pie spice or add a pinch of nutmeg and cloves.
Serving Suggestions
This low carb keto pumpkin pie is delicious on its own, but you can take it to the next level by serving it with a few extra touches:
– Top each slice with a sprinkle of cinnamon or pumpkin pie spice.
– Serve with a side of sugar-free vanilla ice cream or whipped cream.
– Enjoy alongside a warm cup of keto-friendly spiced chai tea.
FAQs
Q: Can I use a different type of flour for the crust?
A: Yes, you can try using other low carb flours like coconut flour or a gluten-free flour blend. However, the texture and taste may vary.
Q: Can I make this pie ahead of time?
A: Absolutely! You can prepare the pie up to a day in advance and store it in the refrigerator until ready to serve.
Q: How long will this pumpkin pie last?
A: When stored in an airtight container in the refrigerator, this pumpkin pie will last for up to 4-5 days.
Final Thoughts
Now you have the ultimate no-fail low carb keto pumpkin pie recipe in your hands. Whether it’s Thanksgiving, a holiday gathering, or just a craving for a delicious dessert, this recipe will never disappoint. The combination of the flaky crust and creamy pumpkin filling will leave you wanting more. Give it a try, and don’t forget to share your experience with us. Happy baking!
The Ultimate No-Fail Low Carb Keto Pumpkin Pie Recipe
A delicious low carb keto pumpkin pie with a flaky crust and rich, creamy pumpkin filling. Perfect for those following a low carb or keto diet.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup granulated keto-friendly sweetener
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2-3 tablespoons ice water
- 1 can (15 ounces) pumpkin puree
- ½ cup heavy cream
- ½ cup granulated keto-friendly sweetener
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Directions
-
Preheat your oven to 375°F (190°C).
-
In a large mixing bowl, combine almond flour, coconut flour, keto-friendly sweetener, cinnamon, and salt for the crust.
-
Add cold cubed butter to the dry ingredients and cut it in until it resembles coarse crumbs.
-
Whisk together beaten egg, vanilla extract, and ice water in a small bowl.
-
Gradually pour the wet ingredients into the dry ingredients while stirring until the dough comes together.
-
Shape the dough into a ball and press it into a 9-inch pie dish to form the crust.
-
In a separate bowl, mix pumpkin puree, heavy cream, keto-friendly sweetener, eggs, pumpkin pie spice, vanilla extract, and salt for the filling.
-
Pour the pumpkin filling into the crust and smooth the top.
-
Bake for 40-45 minutes until the filling is set and the crust is golden brown.
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Let the pie cool completely before serving, and refrigerate for a few hours or overnight for best results.