This recipe is designed to teach everyone how to make 90 second keto pumpkin pie.
Course Dessert
Prep Time 2 minutesminutes
Cook Time 2 minutesminutes
Servings 1mini pie
Ingredients
Crust
2TBScoconut flour (14 TBS)
1/2TBSbrown sugar sweetener (7 grams)
1/4tspmaple extract
2tspbutter, melted and cooled
Filling
2ozketo vanilla yogurtor use plain keto yogurt plus 1/4 tsp vanilla extract
1largeegg
1TBSpumpkin puree (15 grams)
2TBSgranulated sweetener (25 grams)
3/4tspdry pumpkin pie spiceor use ground cinnamon, ground ginger and ground nutmeg
Instructions
Lightly grease a 6 oz microwave safe ramekin. Place the crust ingredients in the ramekin. Use a fork to stir until combined and no lumps. Press the crust evenly throughout the bottom of the ramekin. Set aside. Place the filling ingredients in a separate bowl.
Whisk the filling together until combined and smooth. Pour the filling over the crust. Place ramekin on a paper plate to avoid bubbling over. (This bubbles up while it cooks.) Microwave on high 1 1/2 to 2 minutes or until the center is set. Remove from the microwave and place on a cooling rack.
Allow to cool at room temperature for 15 minutes. Transfer to the refrigerator and chill 15 to 20 minutes or until completely cooled. Remove from the refrigerator and top with toppings of choice when ready to eat.