KETO  PUMPKIN PIE

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Pumpkin pie is a staple at any Thanksgiving gathering, and with this easy keto pumpkin pie recipe, you can enjoy your dessert without compromising your diet!

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Add the almond flour, coconut flour, xanthan gum, and salt to your food processor and pulse until well combined 

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Add the butter and cream cheese, then pulse again until crumbly.

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Add the the egg and vanilla creme stevia, and pulse just until a dough ball forms.

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Remove the dough from the food processor, ball it up in plastic wrap, and refrigerate for at least 30 minutes.

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Once ready, roll the dough between two pieces of parchment paper to fit the size of your pie pan.

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Poke holes in the crust, using a fork, then bake ate 400 degrees F for 10 minutes.

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For the pumpkin pie fillings, beat together pumpkin puree, coconut cream, eggs, powdered swerve, pumpkin pie spice, salt, and vanilla extract.

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Pour the pie filling into the cooled pie crust, and place foil around the edges of the pie crust.

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Bake at 325 degrees F for 40-50 minutes, or until the center is only slightly jiggly.

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Grab all the recipe details and nutritional information below,  via the link!