Keto Low-Carb Pumpkin Pie – made with a few ingredients this dessert features buttery low-carb, gluten and sugar free Keto pie crust with a creamy and delicious pumpkin filling with a secret ingredient.

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Keto Low-Carb Pumpkin Pie


Prep Time: 15 Min

Cook Time: 1 HR 5 MINS


– 6 tbsp butter — room temperature – 2 tbsp cream cheese — room temperature – 1 cup almond flour – 1/2 cup coconut flour – 1 egg – 2 tbsp Swerve Confectioners – 1/2 tsp Xantan gum For the Low-Carb Pumpkin Pie Filling: – 8 oz cream cheese – 1 cup Swerve Confectioners – 1 tsp vanilla extract – 1 can pumpkin pure — 15 oz, not pie filling – 2 eggs – 1/8 tsp salt — optional – 1/2 tsp pumpkin pie spice — less or more, depending on your preference

Step 1

In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don't process further.

Step 2

Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, then wrap with plastic wrap and refrigerate for 30 minutes to 1 hour before you roll the dough to make the pie crust.

Step 3

Preheat oven to 325 F. Prepare a 9-inch pie pan.

Step 4

Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for 20 minutes.

Step 5

To make the pie filling, beat together cream cheese and sweetener for 2 minutes until combined. Add vanilla extract, salt and pumpkin puree. Add pumpkin pie spice. Beat to combine. Add eggs one at a time, beating after each addition. The batter should be smooth.

Step 6

 Pour on top of the cooled crust and bake at 350 F for 40-45 minutes, until the center is set. If the top of the pie crust starts to brown too much, you can loosely cover with foil and continue baking.

Step 7

Cool the pie completely.

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