KETO PUMPKIN CHOCOLATE CARAMEL PIE

HAPPY CANADIAN THANKSGIVING! I am thankful for all my followers and readers this year! As an appreciation I have designed THE BEST KETO Pumpkin pie of all time! With a delicious pecan almond crust, this one is to die for. Delicious! I Hope you all enjoy it and have a wonderful thanksgiving xoxox.

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https://thebestofketo.com/2018/10/07/keto-pumpkin-chocolate-caramel-pie/

Eating keto can becoming expensive. One of my goals as a keto meal designer and personal cook are to keep my costs as low as possible. So here is a great dish that won’t hurt your wallet!

Try it out today! You can drop me a line on my website and tell me how you liked this recipe! Tag me in your pictures on facebook or instagram if you make it! I love seeing others cook my dishes!

pie

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”Keto Pumpkin Chocolate Caramel Pie

  • Servings: ”8″
  • Difficulty: ”Medium”
  • Print

[/recipe-notes]

 

 

INGREDIENTS

CRUST

1 CUP ALMOND FLOUR

1 CUP GROUND PECAN FLOUR

1 TBSP POWDERED ERYTHRITOL

¼ CUP MELTED BUTTER

DASH OF SALT

 

PIE FILLING

2 CUPS ORGANIC PUMPKIN PUREE

3 EGGS

1 TSP CINNAMON

1 TSP NUTMEG

1 TSP ALLSPICE

1 TSP GINGER

½ TSP GROUND CLOVES

2/3 CUP HEAVY WHIPPING CREAM

½ CUP POWDERED ERYTHRITOL

Directions

  1. Preheat oven to 375°F.
  2. Mix all of the crust ingredients together and press and mould into a greased pie plate. (I use a glass one)
  3. Placed all of the filling ingredients into a blender. Blend on puree for 20 seconds and then pour into unbaked crust.
  4. Bake for 30-35 minutes until crust edges are golden and pie filling looks puffy.
  5. Let cool fully before serving or it will fall apart.

*Top with roasted nuts, melty keto approved chocolate and homemade caramel sauce from THE BEST OF KETO BOOK*

 

Fat      28.7g     

Protein      8.2g 

Carbohydrates      21.4g    

Fiber       5.3 g   

Net Carbohydrates      4.1g

 

Leave a comment and let me know how you liked this dish!

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