How many carbs are in keto pumpkin pie?

A serving of keto pumpkin pie contains 7.4 grams of carbohydrates and 3.1 grams of fiber, resulting in only 4.3 grams of net carbs per slice. This low net carb count makes it a suitable dessert for those following a ketogenic or low-carb lifestyle, especially during the holiday season.

Can I make keto pumpkin pie with coconut flour instead of almond flour in the crust?

No, this recipe uses an almond flour crust, and coconut flour is not a direct substitute due to its high absorbency. Coconut flour requires much less volume and alters the fat-to-flour ratio; using it in place of almond flour would produce a dry, crumbly crust. If you need a nut-free alternative, consider sunflower seed flour or pumpkin seed flour instead.

What sweetener is best for keto pumpkin pie?

A combination of granular erythritol sweetener and powdered sweetener works best for keto pumpkin pie, as used in this recipe. Using a blend of erythritol and allulose helps prevent a grainy texture and provides the bulk and browning needed for a traditional appearance. The recipe uses a brown sugar replacement that is erythritol based for depth of flavor.

Can I make keto pumpkin pie in advance?

Yes, keto pumpkin pie is an excellent make-ahead dessert. You can prepare the baked crust several days ahead and store it at room temperature, or freeze it for longer storage. The fully baked pie can be made 1 to 2 days before serving and stored in the refrigerator, allowing the custard to fully set for the best texture.

Keto Pumpkin Pie: A Silky Low-Carb Holiday Classic

Name: Keto Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 1 ½ cups (168 g) almond flour; ¼ cup (50 g) granular erythritol sweetener; ¼ teaspoon salt; ¼ cup (56.75 g) butter, melted; 1 ⅓ cup (326.67 g) pumpkin puree, drained of excess moisture; ⅓ cup (66.67 g) brown sugar replacement, erythritol based; ¼ cup (47.5 g) powdered sweetener, Can be erythritol or allulose; 2 large eggs; 1 large egg yolk; ½ cup (118.29 ml) heavy whipping cream; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; 1 tablespoon coconut flour

Description

Keto Pumpkin Pie I have finally done it. Readers have asked me for a low carb pumpkin pie for years, and for years I kept setting the idea aside because I was afraid the result would taste like a compromise.

Ingredients

Scale

Crust
1 ½ cups (168 g) almond flour
¼ cup (50 g) granular erythritol sweetener
¼ teaspoon salt
¼ cup (56.75 g) butter, melted

Filling
1 ⅓ cup (326.67 g) pumpkin puree, drained of excess moisture
⅓ cup (66.67 g) brown sugar replacement, erythritol based
¼ cup (47.5 g) powdered sweetener, Can be erythritol or allulose
2 large eggs
1 large egg yolk
½ cup (118.29 ml) heavy whipping cream
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 tablespoon coconut flour

Instructions

Crust
1-Preheat the oven to 325ºF and lightly: Preheat the oven to 325ºF and lightly grease a 9-inch glass or ceramic pie plate.
2-In a medium bowl, whisk together the: In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
3-Press firmly with your fingers into the: Press firmly with your fingers into the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork.
4-Bake 10 minutes, then remove and let: Bake 10 minutes, then remove and let cool completely before adding the filling.

Filling
5-Increase the oven heat to 350ºF: Increase the oven heat to 350ºF.
6-In a large bowl, whisk together the: In a large bowl, whisk together the pumpkin puree and sweeteners until well combined. Whisk in the eggs, egg yolk, cream, spices, and extract until smooth. Add the coconut flour and whisk until no lumps remain.
7-Pour the mixture into the cooled pie: Pour the mixture into the cooled pie crust. Bake 35 to 45 minutes, until the edges of the filling are set but the center is still a little tacky to the touch.
8-Remove and let cool completely, then refrigerate: Remove and let cool completely, then refrigerate for at least 1 hour to firm up.

Prep Time: 15 min
Cook Time: 55 min
Method: bake

Nutrition

Serving Size: 1 slice
Calories: 218kcal
Fat: 18.3g
Carbohydrates: 7.4g
Fiber: 3.1g
Protein: 5.9g

Keywords: Keto Pumpkin Pie