Keto pumpkin pie

Keto Low-Carb Pumpkin Pie – manufactured with a few substances this dessert attributes buttery minimal-carb, gluten and sugar cost-free Keto pie crust with a creamy and delightful pumpkin filling with a secret ingredient. Excellent for the holidays for people of us who want to remain on track with their reduced-carb life-style.

I’ve been testing diverse lower-carb pumpkin pie recipes to share with you ahead of the holidays and I had some hits and misses.

It is not a secret that I’m not a enormous fan of pumpkin pie. I do really like pumpkin desserts, but pumpkin pie is not at the leading of the record. Final 12 months I created this Dark Chocolate Pumpkin Pie with Cream Cheese Pumpkin Filling and it felt like a increased end dessert. This is why I made pumpkin pie this 12 months, as well. This time not jazzed up with chocolate, but even now super tasty.

So what is the secret ingredient in this recipe? It is cream cheese! I utilized some cream cheese i the two the reduced-carb pumpkin pie crust and pumpkin filling. It make the crust further delicious and flakey and the pumpkin cream cheese custard soft, creamy and smooth.

Reduced-Carb Pie Crust

Although I’m not a enormous skilled on Gluten-Cost-free baking I managed to make a wonderful reduced-carb, gluten and sugar-free pie crust for this Keto pumpkin pie, that is simple to roll and operate with, but also holds its shape when baked and tastes amazing.

This minimal-carb pie crust could be utilized for other pie recipes.

I used a minor bit of confectioners low-carb sweetener in the pie crust, but you can omit it if you are making a savory recipe and substitute with equal amounts of coconut and almond flour.

There is coconut and almond flour in it. The blend of the two produced a stable dough. No it is not as flakey and buttery as regular pie dough. But is operates nicely for the house cook and more important – tastes genuinely excellent!

You can maintain the unbaked minimal-carb pie dough in the fridge, tightly wrapped in plastic wrap for up to 1 week or freeze for up to 2 months.

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