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best keto thanksgiving dessert recipes

best keto thanksgiving dessert recipes

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A decadent and comforting low-carb pumpkin pie that captures the classic flavors of Thanksgiving without the sugar crash, featuring a buttery almond flour crust and a silky pumpkin custard.

Ingredients

Scale

2 cups Super-fine Almond Flour
1/4 cup Grass-fed Butter
1 pinch Granulated Monk Fruit
15 oz Canned Pumpkin Puree
1 cup Heavy Whipping Cream
3 Large Eggs
2/3 cup Powdered Monk Fruit Sweetener
1 tbsp Pumpkin Pie Spice
1 tsp Vanilla Extract
1/4 tsp Xanthan Gum

Instructions

  1. Preheat your oven to 350°F (175°C)
  2. Prepare the crust by mixing the almond flour, melted butter, and a pinch of sweetener in a medium bowl
  3. Press the mixture firmly into a 9-inch pie pa
  4. Bake the crust for 8-10 minutes until it turns a light golden brow
  5. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, and monk fruit sweetener
  6. Add the pumpkin pie spice, vanilla extract, and xanthan gum, whisking vigorously until completely smooth
  7. Pour the filling carefully into the pre-baked crust
  8. Place the pie back into the oven and bake for 40-50 minutes until the edges are set but the center has a slight jiggle
  9. Remove from the oven and allow to cool completely at room temperature
  10. Chill in the refrigerator for at least four hours before serving to allow the texture to firm up

Notes

Always use room-temperature eggs and dairy to ensure a smooth, emulsified batter.

Use a powdered or 'confectioners' style sweetener for the filling to avoid a gritty texture.

Do not over-mix the crust as it can release too much oil and become greasy.

If the crust edges brown too quickly, cover them with a pie shield or aluminum foil during baking.

To make dairy-free, substitute butter with coconut oil and heavy cream with full-fat canned coconut milk.

To make nut-free, replace almond flour with sunflower seed flour.