Keto Pumpkin Pie (Hey Keto Mama)
Add 2 cups almond flour, 1/4 cup cold butter, and 2 tbsp brown sweetener to a food processor.
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Add 1 large egg, 1 tsp vanilla extract and 1/4 tsp salt. Pulse until a solid dough forms.
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This should be the texture of your dough after pulsing.
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Evenly press crust into a 9-inch pie pan. Make sure to spread dough up the sides as well.
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Use a fork to poke several holes into the crust, then bake at 350°F for 10 minutes. Cool completely.
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In a large saucepan combine 1/4 cup butter, 2 cups heavy cream, 2/3 cup sweetener and 2 tsp vanilla.
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Cook mixture over medium heat, stirring often, until a thick condensed milk forms (about 15 mins).
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Cool the condensed milk and add 15 ounces pumpkin purée and 1 tbsp pumpkin pie spice. Stir well.
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Add 2 large whisked eggs and continue to stir until fully combined.
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Pour pumpkin pie filling into par-baked crust. Bake at 350°F for 40-45 minutes.
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Remove from oven when a toothpick in the center comes out clean. Cool completely before serving.
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Makes 12 slices. Each serving is approx. 350 calories, 5g net carbs, 7g protein, 32g fat
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