Pumpkin keto pie

Keto 546 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Pumpkin keto pie
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy
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Keto Pumpkin Pie with Coconut Floury Crust is a light dessert without sugar for breakfast or dinner.

Ingredients

Directions

  1. Oil a 23 cm baking dish. Preheat the oven to 180 C.
  2. In a blender bowl / bowl, add coconut flour, lightly beaten room temperature eggs, melted coconut oil (not hot), sugar substitute, and salt to taste.
  3. Mix with a spoon / whisk / blender until a smooth, crumbly dough forms.
  4. After 30 seconds, when the coconut flour has absorbed moisture, knead the dough with your hands. After about 1.5 minutes, the dough will form into an elastic ball. Make sure there are no lumps.
  5. Place the dough ball in the middle of the baking pan. Spread the dough evenly over the mold with your hands, pressing the dough firmly against the sides and bottom of the mold. The dough should not go beyond the edges of the mold.
  6. The better the dough is pressed, the better the pie crust will hold. Smooth the surface.
  7. Use a fork or knife to make small punctures in several places in the crust.
  8. Place the dough pan in a preheated oven for 15 minutes. Cover the top with a piece of foil to keep the dough from drying out.
  9. The finished base can be taken out of the split mold if the mass lags well behind. If using a solid pan or the dough is crumbling, leave it in the pan and add the filling on top.
  10. Stir in pumpkin puree, pumpkin pie spice, sweetener.
  11. Add lightly beaten eggs, unsweetened coconut milk, and coconut cream. Whisk until smooth.
  12. Add the pumpkin filling to the pre-cooked coconut flour base. If using a different new mold, brush the mold with butter (coconut or butter). Scroll through the mold and tap lightly on the table to distribute the pumpkin filling evenly and remove any air bubbles.
  13. Bake for 40-55 minutes, or until filling tightens (or cracks). You can cover the tin with foil to avoid over-browning.
  14. Cool the cake in the pan for 1-3 hours. If you used a low baking pan with a removable bottom, carefully remove the cake. If you are using a tall glass pan, serve the cake without pulling it out to avoid damaging it.
  15. Store the cake for 2-3 days in the refrigerator under a lid or plastic wrap.

Pumpkin keto pie



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy

Keto Pumpkin Pie with Coconut Floury Crust is a light dessert without sugar for breakfast or dinner.

Ingredients

Directions

  1. Oil a 23 cm baking dish. Preheat the oven to 180 C.
  2. In a blender bowl / bowl, add coconut flour, lightly beaten room temperature eggs, melted coconut oil (not hot), sugar substitute, and salt to taste.
  3. Mix with a spoon / whisk / blender until a smooth, crumbly dough forms.
  4. After 30 seconds, when the coconut flour has absorbed moisture, knead the dough with your hands. After about 1.5 minutes, the dough will form into an elastic ball. Make sure there are no lumps.
  5. Place the dough ball in the middle of the baking pan. Spread the dough evenly over the mold with your hands, pressing the dough firmly against the sides and bottom of the mold. The dough should not go beyond the edges of the mold.
  6. The better the dough is pressed, the better the pie crust will hold. Smooth the surface.
  7. Use a fork or knife to make small punctures in several places in the crust.
  8. Place the dough pan in a preheated oven for 15 minutes. Cover the top with a piece of foil to keep the dough from drying out.
  9. The finished base can be taken out of the split mold if the mass lags well behind. If using a solid pan or the dough is crumbling, leave it in the pan and add the filling on top.
  10. Stir in pumpkin puree, pumpkin pie spice, sweetener.
  11. Add lightly beaten eggs, unsweetened coconut milk, and coconut cream. Whisk until smooth.
  12. Add the pumpkin filling to the pre-cooked coconut flour base. If using a different new mold, brush the mold with butter (coconut or butter). Scroll through the mold and tap lightly on the table to distribute the pumpkin filling evenly and remove any air bubbles.
  13. Bake for 40-55 minutes, or until filling tightens (or cracks). You can cover the tin with foil to avoid over-browning.
  14. Cool the cake in the pan for 1-3 hours. If you used a low baking pan with a removable bottom, carefully remove the cake. If you are using a tall glass pan, serve the cake without pulling it out to avoid damaging it.
  15. Store the cake for 2-3 days in the refrigerator under a lid or plastic wrap.

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