Keto Pumpkin Pie with Walnut Crust
Servings: 8 slices
Calories: 360kcal
This keto-friendly walnut pumpkin pie features a crust made from ground walnuts with a hint of coconut for added crunch and natural sweetness. It's gluten-free and Paleo, making it a wholesome, delicious treat for any occasion.
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Ingredients
Pie Crust
- 2 cups ground walnuts
- ¼ cup desiccated coconut unsweetened
- 2 tablespoons Brown monkfruit
- ¼ cup butter unsalted
Filling
- 2 cups Pumpkin puree canned
- 1 cup coconut milk
- ½ cup Brown monkfruit or other low carb sweetener
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon vanilla essence
- 2 teaspoons cinnamon
- 1 teaspoon all spice
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 180C/350F degrees
- Melt the butter in a saucepan.
- Add the walnuts, coconut and tablespoons of erythritol (or sugar substitute) to the melted butter and stir until the mixture looks like breadcrumbs.
- Press the mixture into a pie tin. I used a foil one but if you are using another type, you should probably grease it and maybe line the bottom with parchment paper.
- Bake in the oven for 15 minutes. Remove and set aside.
- Place the pumpkin and coconut milk in a bowl and blend/whisk thoroughly.
- Add the spices, vanilla, eggs, salt and erythritol. Blend until smooth.
- Pour the pumpkin mixture into the pie case and bake for 50 minutes until firm.
- Eat and enjoy!
Notes
Makes 8 slices
Store in an airtight container in the fridge for up to 4 days.
Swap the walnuts with pecans for another delicious flavor.
Nutrition
Serving: 1slice | Calories: 360kcal | Carbohydrates: 12g | Protein: 8g | Fat: 34g | Fiber: 5g | Net Carbohydrates: 7g