Low Carb Pumpkin Pie Recipes
It is a mini pumpkin pie recipe with no sugar and dairy products providing low carbs.
Ingredients for Crust
- 1/2 Cup Almond Flour
- 1/3 Cup Coconut Flour
- 1/4 Cup Butter Dairy Free (Option: Butter Or Coconut Oil)
- 1.5 tbsp Keto Sweetener Or Monksweet
- 1/2 tsp Vanilla Extract
Ingredients: Pumpkin Pie Filling
- 1/2 Cup Coconut Flour
- 1/2 Cup Baking Powder
- 1/2 Cup Keto Sweetener/ Monksweet
- 6 Eggs
- 3/4 Cup Canned Pumpkin
- 2 tsp Pumpkin Pie Spice
- 1/3 Cup Vanilla Almond Milk (Unsweetened)
- 1/3 Cup Avocado Oil
- 2 tbsp Flax Meal
Preheat oven on 325 degrees F.
In a food processor or deep mixing bowl, mix almond, and sweetener, coconut flour, vanilla, and coconut oil or melted butter.
Mix everything until combined. Get a consistency of like wet sand.
Press the bottom of the mold using fingers.
Press the mold using your finger in the pie pan or cupcake liners. You can use a half tablespoon of crust mixture for every mini pie, but it can vary and depend on how much thick crust you like.
Bake the crust for 15 minutes for making small pies and set for a longer time for bigger pie cooking.
Take a deep bowl and merge all ingredients.
Combine all without any lump. If you have lumps, then keep it for 10 minutes to dissolve it.
Make portions of the batter and add on top of the pre-baked crust.
Bake it at 325 degrees F for 30 minutes to make mini pies.
Once it cooked, let it cool down and refrigerate it for one hour and serve chilled.