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Low Carb & Keto Friendly Pumpkin Pie | Keto & Low Carb Recipe
Low Carb & Keto Friendly Pumpkin Pie Recipe
Ketogenics
10
10 minutes
40 minutes
107
American
Desserts
Classic Pumpkin Pie - Just in time for Thanksgiving 🦃🥧
This low carb, keto pumpkin pie recipe is high in protein, super tasty, easy to make and perfect for holidays. This delicious low carb pumpkin pie recipe tastes as good (or better) than the typical pumpkin pie recipe.
Let's be honest, if you are a fan of pumpkin pie, you have 3 options this Thanksgiving season:
1 - Don't eat any pie! Um yeah... good luck.... but if you do have control then more power to you! You are the real MVP of the day!
2 - Eat a slice or 2 or 3 :) and enjoy yourself. On the other hand a "snaccident" like this quite often becomes stressful and not something you enjoy. (especially the digestive side effects)
3 - Use this low carb pumpkin pie recipe and have at it! With 107 calories per slice, I see 3-4 slices in my future :)
This recipe is super duper keto and "macro" friendly and an added bonus of 14gms of protein per slice!
"He who controls the pumpkin SLICE controls the universe."
Ingredients
Crust
- ½ cup (62 g) Coconut flour
- 34g Ketogenics Pumpkin Spice Glazed Donut Whey Protein
- ½ cup (112g) liquid egg whites
- 100g 0% Greek Yogurt
Filling
- 300g Pure Pumpkin Puree
- 2 large eggs
- 100g liquid egg whites
- 60g Ketogenics Pumpkin Spice Glazed Donut Whey Protein
- 1/2 cup (100g) Erythritol or Truvia Sweetener
- 2 tsp Pumpkin Pie Spice
- ½ tsp salt
Directions
Crust Directions
Mix together well and press into a parchment paper lined 9” pie plate.
Bake 10 minutes at 350F but do not let it brown. Let cool before adding filling.
Filling Directions
Blend all ingredients in blender until smooth. Pour into prepared pie crust.
Bake at 350F for about 35-45 minutes until middle is set.
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