Keto Pumpkin Pie
This delicious keto pumpkin pie has a crunchy pecan crust and is a fun twist on the original!
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.
The sugar alcohols from Lakanto Monkfruit are not included in the nutritional information since most subtract to calculate net carbs.
The optional ingredients such as the Lily's chocolate shavings, sugar-free chocolate chips are not included in the nutritional information.
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