Low Carb Pumpkin Pie

This Low Carb Pumpkin Pie recipe has a delicious almond based pie crust which packs some protein and fiber. It's use pumpkin puree over the pumpkin pie filling because it has far less carbs and still brings the necessary pumpkin base. Depending on your pumpkin pie preferences, you can add cloves or ginger.

Ingredients

Crust
2¼ cups almond flour
½ teaspoon salt
4 teaspoons sweetener
3 tablespoons butter, softened
1 egg

Filling
2 cups pumpkin puree
1 cup heavy cream
¾ cup sweetener
2 teaspoons vanilla extract
1 tablespoon pumpkin spice
½ teaspoon cinnamon
½ teaspoon salt
2 eggs


Image Credit : the-lowcarb-diet.com

Instructions

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