Keto Pumpkin Pie Crustless Recipe
Equipment
- Large bowl
- Whisk
- Spatula
- Pie dish
- Oven
Ingredients
- 4 eggs
- 1 cup of heavy cream
- ¾ cup of granulated erythritol or another keto-friendly sweetener
- 1 tsp of vanilla extract
- 2 tsps of pumpkin pie spice
- 2 cups of pumpkin puree (canned or fresh)
Instructions
- Preheat your oven to 350°F and grease a 9-inch pie dish.
- In a large bowl, whisk together the eggs, cream, sweetener, vanilla, and pumpkin pie spice until well combined.
- Stir in the pumpkin puree and mix well.
- Pour the mixture into the prepared pie dish and smooth the top.
- Bake for 35 to 40 minutes or until the center is set.
- Let it cool completely on a wire rack before slicing and serving.
- Enjoy as is or with some whipped cream on top.
Notes
Nutritional information per serving:
- Carbs: 7 g
- Fiber: 2 g
- Net Carbs: 5 g
- Protein: 4 g
- Fat: 15 g