Kamis, 29 November 2018

The Best Keto Pumpkin Pie (Paleo, Dairy Free, Low Carb, Ketogenic)

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This easy recipe can be made in a silicon cupcake mold as shown for an elegant holiday presentation or event. It can also be made in parchment cupcake liners for portable individualized servings that you can throw in the freezer, or you can make a full size pumpkin pie. (you will have to adjust your bake time accordingly) Sometimes, I just make the filling – which is so delicious on it’s own and bake it in the cupcake liners for a quick treat.

Most important is to let the pies cool in the refrigerator before eating. I know that this will be hard since they smell so scrumptious right out of the oven, but the wait is worth it. I promise you!

This easy recipe can be made in a silicon cupcake mold as shown for an elegant holiday presentation or event. It can also be made in parchment cupcake liners for portable individualized servings that you can throw in the freezer, or you can make a full size pumpkin pie.


Ingredients:

Crust

  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup butter Dairy Free option: coconut oil or butter flavored coconut oil
  • 1.5 tablespoons Monksweet or any Keto sweetener
  • 1/2 teaspoon vanilla extract

Pumpkin Pie Filling

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 cup Monksweet or any Keto sweetener
  • 6 large eggs
  • 3/4 cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup unsweetened vanilla almond milk
  • 1/3 cup avocado oil
  • 2 tablespoons flax meal

Instructions:

Crust:

  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl or food processor, combine almond and coconut flour, sweetener, vanilla and melted butter or coconut oil
  3. Mix until combined. Should have the consistency or crumbly wet sand.
  4. Using your fingers press into the bottom of your molds, cupcake liners or pie pan. I use about 1/2 tablespoon of the crust mixture per mini pie, but you can vary it depending on how thick you like your crust.
  5. Bake for approximately 15 minutes for the small pies and adjust for longer cooking time if you are making a large pie.


Filling:

  1. In a large mixing bowl combine all filling ingredients.
  2. Mix well. ( I find sometimes there are lumps in the batter that won't dissolve even with the most vigorous mixing. In this case, I will often set the batter aside for 10 minutes and with a quick mix the lumps will have incorporated themselves into the batter.
  3. Portion batter and pour on top of your pre-baked crust.
  4. Bake at 325 degrees F for approximately 30 minutes for the mini pies.
  5. After cooling, refrigerate for at least one hour. Best served chilled.