HOW TO MAKE EASY GLUTEN FREE KETO PUMPKIN PIE WITH SUGAR FREE WHIPPED CREAM

HOW TO MAKE EASY GLUTEN FREE KETO PUMPKIN PIE WITH SUGAR FREE WHIPPED CREAM

Easy Gluten Free Keto Friendly Pumpkin Pie

This recipe is designed to teach everyone how to make quick and easy low carb pumpkin pie that is sugar free, gluten free and keto friendly
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 9 inch pie

Ingredients

  • 1 cup pumpkin puree
  • 1 cup evaporated milk
  • 1 large room temperature egg
  • 1/4 cup monkfruit sweetener or sweetener of choice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg

Crust

  • 1 1/2 cup almond meal/flour
  • 1/8 tsp salt
  • 1/4 cup monkfruit sweetener, or sweetener of choice
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees.

Crust

  • Combine all crust ingredients in a 9 inch pie pan. Use a fork to fully combine all ingredients
  • Firmly press crust evenly across pie pan until bottom of pie pan is fully and evenly covered. Place in refrigerator until ready to use

Pumpkin Pie Filling

  • In a medium mixing bowl whisk together pumpkin puree, evaporated milk and egg until fully combined
  • Add sweetener and spices until spices are fully incorporated.
  • Remove crust from fridge and pour pie filling evenly into prepared crust. Use a spatula to even out the top if needed.
  • Bake for 45 minutes or until the center is fully set. Let cool for 10 minutes then place in refrigerator until ready to serve. Slice and top with sugar free whipped cream.

Sugar Free Whipped Cream

This recipe is for quick sugar free keto friendly whipped cream
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups

Ingredients

  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/4 cup powdered Swerve or powdered sweetener of choice, optional

Instructions

  • Place all ingredients in a medium mixer bowl. Switch to whisk attachment on standing mixer Whisk on high 2-4 minutes or until the cream is thick and can stand on it's own. Store in a mason jar or airtight container in the refrigerator until ready to use.
  • If the whipped cream deflates after being stored, rapidly shake jar or container until the cream puffs back up and can hold it's shape or use a hand mixer and beat on high 1-2 minutes or until it is able to hold its shape

Notes

This entire recipe contains about 6.6 grams of net carbs
The average serving size is about 2 tablespoons
One serving equals about 0.8 grams of net carbs


Leave a Reply

Your email address will not be published.

Recipe Rating