Keto Pumpkin Pie

Keto Pumpkin Pie
This Keto Pumpkin Pie is perfect for Thanksgiving! It tastes almost identical to the pie we all know and love with an easy flaky crust and creamy filling.

PREP TIME: 30 MINSCOOK TIME: 55 MINSTOTAL TIME: 85 MINS

Ingredients
For the Crust:
  • 2 oz Cream cheese very cold
  • 1 Egg
  • 1 tsp Apple cider vinegar
  • 1/3 cup Coconut flour
  • 3/4 cup Almond flour
  • 1/2 tsp Xanthan gum
  • Pinch of salt
  • 1/2 tsp Cinnamon
  • 7 tbsp Unsalted butter very cold


For the Filling:
  • 15 oz Pumpkin puree
  • 8 oz Cream cheese softened
  • 1 cup Erythritol
  • 1/4 tsp Salt
  • 1/4 cup Butter melted
  • 1-1/2 tsp Vanilla extract
  • 2 Eggs beaten
  • 1/2 tsp Ground ginger
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1/2 cup Heavy whipping cream


Instructions
For the crust (make sure you use the list of CRUST ingredients)
  • Combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.
  • Add in cold butter, and cold cream cheese, cut into pieces.
  • Add in the apple cider vinegar and the egg. Beat until completely mixed.
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