A healthy, low-carb Thanksgiving dessert featuring a buttery almond flour crust and a silky, spiced pumpkin filling, perfect for staying in ketosis during the holiday season.
2 Cups Almond Flour
1/4 Cup Melted Grass-fed Butter
2 Tablespoons Granulated Erythritol
1 Teaspoon Vanilla Extract
15 oz Can Pumpkin Purée
3/4 Cup Heavy Cream
3 units Large Eggs
2/3 Cup Powdered Monk Fruit Sweetener
1 Tablespoon Pumpkin Pie Spice
1/4 Teaspoon Salt
Use room temperature eggs to ensure a smoother filling emulsification.
Always use powdered sweetener for the filling to avoid a gritty texture.
If the almond flour crust browns too quickly, cover the edges with aluminum foil or a pie shield halfway through baking.
For a dairy-free version, substitute heavy cream with full-fat coconut milk and butter with coconut oil.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Find it online: https://powerecipe.com/best-keto-thanksgiving-dessert-recipes/