Quick reference for that keto pie#
Almond flour crust#
- 350 F
- 2 (1/2) cup almond flour
- 3 tbspn erithrytol
- 1/4 tsp sea salt
- 1/4 cup melted butter
- Mix dry ingredients with butter first
- Then add 1 large egg
- 1/2 tsp vanilla extract
- Mix again
- Bake 10-12 min
Coconut flour crust#
- 400 F oven
- 1/2 cup coconut oil (melted)
- 3/4 cup coconut flour
- 1/4 tsp sea salt
- 2 tbspn erithrytol
- Combine those dry ingredients with oil using a mixer first
- Then add 2 eggs
- And mix again
- Bake around 10 min
Filling#
- 325 F oven
- One 15oz can pumpkin puree
- 1/2 cup heavy cream or coconut cream
- 2 large eggs, room temperature
- 1 (1/2) tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 3 tbsp erithrytol
- 1/4 tsp sea salt
- 1 tspn vanilla extract
- Bake for about 50-60 min or until jiggly (jello like)
- Cool using a fan .
- Refrigerate