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5 from 1 vote

Keto Pumpkin Pie

Pumpkin meets chocolate in this mouthwatering low carb dessert!
Prep Time20 mins
Cook Time10 mins
Setting Time2 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Keto Pumpkin Pie, Low Carb Pumpkin Pie
Servings: 8
Calories: 266kcal
Author: Kasey Trenum

Ingredients

For the Pie Filling

For the Crust

Instructions

For the Pie Filling

  • Whip heavy whipping cream until it forms stiff peaks in a medium mixing bowl then set aside.
  • In a separate bowl add softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and Lakanto Monkfruit Powdered then mix on medium speed until smooth.
  • Add the cream cheese mixture to the whipped cream and mix on medium speed until fluffy.
  • Grate chocolate shavings on top.
  • Optional: Add pecans and Lily's Chocolate Chips

For the Crust:

  • Preheat oven to 350 degrees. Crush pecans finely.
  • Add butter and Lakanto Monkfruit Classic to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined. 
  • Grease a pie pan then add crust mixture. 
  • Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides. 
  • Bake for 10 minutes and allow to cool.

For the Pie:

  • Pour filling into pecan crust and freeze for 1 to 2 hours before serving so that it sets up. (You may store pie in fridge and pop in the freezer for about an hour or two before serving.)

Notes

The sugar alcohols from Lakanto Monkfruit are not included in the nutritional information since most subtract to calculate net carbs. 

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 236mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1740IU | Vitamin C: 0.7mg | Calcium: 135mg | Iron: 0.9mg