American · dessert
Keto Pumpkin Pie with Almond Flour Crust
Video by Low Carb Love on YouTube · Open on YouTube
- Keto (3.1 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
An almond-flour crust and a pumpkin, egg and cream custard sweetened with allulose and stevia instead of sugar: about 3 g net carbs a slice.
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Ingredients 15
Method
Tap a time to watch that step in the video.
- Heat the oven to 165°C (325°F). Mix the melted butter with the almond flour, powdered sweetener, vanilla and a pinch of salt until it looks like wet sand; add one more tablespoon of melted butter if it won't hold together. 1:05
- Press the crumbs over the base and up the sides of a pie dish, prick all over with a fork and bake about 5 minutes, just until the edges start to colour. Turn the oven up to 175°C (350°F). 3:53
- Whisk the pumpkin puree, cream, room-temperature eggs, a pinch of salt, vanilla, pumpkin pie spice, cinnamon, allulose and stevia until smooth. Taste: it should be a little sweeter than you like, as the sweetness fades in the oven. 4:24
- Pour the filling into the part-baked crust and spread it level. 5:39
- Cover loosely with foil so the crust doesn't over-brown and bake about 30–35 minutes (check from 25), until a knife comes out clean and the centre has only a slight jiggle. 6:54
- Cool the pie, then slice and top each piece with a little whipped cream. 7:10
Tip. Room-temperature eggs and cream mix in smoothly. Keeps 3–4 days covered in the fridge. For a thinner crust the cook halves the crust ingredients.
The method is a summary in our words — the video shows every step.
One portion, 1 slice (1/15 pie), gives you 1 of 15
Where the energy comes from one serve
- Net carbs 7%
- Protein 9%
- Fat 84%
Fits keto: 3.1 g net carbs a serve, with 84% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin A High37%
333 µg a serve, mostly from pumpkin puree (66%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin E High22%
3.2 mg a serve, mostly from almond flour (79%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Show the other 13
Magnesium9%
36 mg a serve, mostly from almond flour (75%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Selenium8%
4.1 µg a serve, mostly from eggs (74%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B126%
0.2 µg a serve, mostly from eggs (73%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Iron5%
0.9 mg a serve, mostly from pumpkin puree (42%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Zinc5%
0.5 mg a serve, mostly from almond flour (60%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin K5%
5.5 µg a serve, mostly from pumpkin puree (82%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Calcium4%
53 mg a serve, mostly from almond flour (51%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Omega-34%
0.1 g a serve, mostly from heavy cream (52%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Potassium3%
160 mg a serve, mostly from almond flour (45%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Folate3%
13 µg a serve, mostly from eggs (34%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B63%
0 mg a serve, mostly from pumpkin puree (35%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin D2%
0.4 µg a serve, mostly from eggs (57%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin C1%
1.3 mg a serve, mostly from pumpkin puree (92%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Low Carb Love; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.