HAPPY CANADIAN THANKSGIVING! I am thankful for all my followers and readers this year! As an appreciation I have designed THE BEST KETO Pumpkin pie of all time! With a delicious pecan almond crust, this one is to die for. Delicious! I Hope you all enjoy it and have a wonderful thanksgiving xoxox.
Eating keto can becoming expensive. One of my goals as a keto meal designer and personal cook are to keep my costs as low as possible. So here is a great dish that won’t hurt your wallet!
Try it out today! You can drop me a line on my website and tell me how you liked this recipe! Tag me in your pictures on facebook or instagram if you make it! I love seeing others cook my dishes!
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”Keto Pumpkin Chocolate Caramel Pie
1 CUP ALMOND FLOUR
1 CUP GROUND PECAN FLOUR
1 TBSP POWDERED ERYTHRITOL
¼ CUP MELTED BUTTER
DASH OF SALT
2 CUPS ORGANIC PUMPKIN PUREE
1 TSP CINNAMON
1 TSP NUTMEG
1 TSP ALLSPICE
1 TSP GINGER
½ TSP GROUND CLOVES
2/3 CUP HEAVY WHIPPING CREAM
½ CUP POWDERED ERYTHRITOL
- Preheat oven to 375°F.
- Mix all of the crust ingredients together and press and mould into a greased pie plate. (I use a glass one)
- Placed all of the filling ingredients into a blender. Blend on puree for 20 seconds and then pour into unbaked crust.
- Bake for 30-35 minutes until crust edges are golden and pie filling looks puffy.
- Let cool fully before serving or it will fall apart.
*Top with roasted nuts, melty keto approved chocolate and homemade caramel sauce from THE BEST OF KETO BOOK*
Fiber 5.3 g
Net Carbohydrates 4.1g
Leave a comment and let me know how you liked this dish!