LOW CARB

PUMPKIN PIE

KETO-FRIENDLY DESSERT

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WHY YOU'LL LOVE IT

This Low Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes. It is, without a doubt, the perfect pumpkin pie for the holidays and you won't even know it's low carb.

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INGREDIENTS

Superfine Almond Flour Powdered Swerve Coconut Oil Eggs Heavy Whipping Cream Powdered Swerve Canned Pumpkin Puree Pumpkin Pie Spice Vanilla extract

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Preheat the oven

Set your oven to 350F

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Make the pie crust

In a small bowl, mix together the almond flour and powdered Swerve. Mix the pie crust ingredients until you have a crumbly mixture.

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Dump the mixture into a Pan

Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides. Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.

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Make the filling

Whisk together the eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the pie crust.

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Bake it

The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.

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Chill it

Place it in the refrigerator for 6-8 hours and serve with homemade keto whipped topping.

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