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Thanksgiving is a time to be grateful for all you have in life and enjoy delicious, seasonal foods with friends and family. However, what happens if you’re living a Keto lifestyle? Does this mean all your favorite Thanksgiving foods are now off-limits? This recipe for Keto Pumpkin Pie will show you that while keeping a keto diet, you can still have your pie and eat it. We have carefully created this dish with an almond flour crust, freshly roasted pumpkin purée, and a magical pumpkin pie spice blend we all know and love. So make this pie and share it with all your friends and family at your next Thanksgiving celebration and be grateful for your Keto lifestyle.
Prep Time
20 mins
Cook Time
90 mins
Total Time
110 mins
Serves
12
Ingredients
Crust
- 1/2 cup Almond Flour
- 2 tablespoons Natvia Sweetener
- ¼ teaspoon Salt
- ¼ Cup Unsalted Butter, softened
- Cooking spray To coat the pie dish.
Pumpkin Filling
- 1 kg Pumpkin, peeled and cut into medium dice.
- 1/2 cup Natvia Sweetener
- 2 teaspoons Pumpkin Spice Blend
- ½ teaspoon Salt
- 1 teaspoon Mixed Essence
- 120 ml Coconut Cream
- 2 Eggs, room temperature & beaten

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