Keto Pumpkin Pie
This crustless keto pumpkin pie is full of flavor and the perfect creamy texture -- but only 5g net carbs per slice! It's the perfect guilt-free holiday indulgence!
Servings: 8 Slices
- 1 teaspoon coconut oil
- 3 eggs
- 1 can pure pumpkin puree unsweetened (15 oz is a typical can)
- 1 ½ teaspoon stevia glycerite equals ½ cup sugar
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon vanilla extract
- 1 cup coconut milk unsweetened, full-fat
- 2 Tablespoons coconut flour
Preheat oven to 350°F and grease a 9" glass pie dish with coconut oil
In a large bowl whisk the eggs until whites and yolk are just mixed. Add the pumpkin, pumpkin pie spice, stevia, and vanilla, whisk until well mixed.
Shake the can of coconut milk and measure out 1 cup, whisking it into the pumpkin mixture. Add in the coconut flour and mix well.
Pour pie filling into your prepared pie plate. Bake until golden and the center appears set. Check using a toothpick - when inserted in the middle of the pie it should come out a little moist, but free of batter. This was about 40 minutes in my oven.
Allow the pie to cool for 2 hours on a cooling rack, then cover and refrigerate for at least 2 hours to set.
When ready to serve, gently run a knife along the edge of the pie to release it from the plate, then slice. Carefully lift slices out of the pan.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: 5g per slice
Calories: 116kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 34mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8357IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg