Keto Pumpkin Pie with Streusel Topping
This crustless pumpkin pie is so rich and delicious! The streusel topping really takes it over the top.
This crustless pumpkin pie is so rich and delicious! The streusel topping really takes it over the top.
Yield
8 slices
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
For the filling:
- 1 can (15 ounces ) pure pumpkin
- 1 cup heavy cream
- 2 large eggs
- ¾ cup sweetener, such as monkfruit
- 1 tablespoons pumpkin pie spice
For the topping:
- 1/2 cup almond flour
- ½ cup chopped pecans
- 3 tablespoons brown sugar substitute, such as monkfruit
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Instructions
- Preheat oven to 350 degrees.
- Add the filling ingredients to a large mixing bowl and whisk well to combine.
- Spray a 9 inch standard plate with non-stick spray. Pour filling into pie plate.
- Bake for 45 minutes. Filling will still be somewhat jiggly.
- Add the topping ingredients to a small mixing bowl and stir to combine.
- Sprinkle the streusel evenly over the pie and return to the oven for 15-20 minutes or until a knife inserted in the center comes out clean.
- Cool on the counter for 1 hour before transferring to the refrigerator to cool completely, about 3 hours.
Notes
If you don't have pumpkin pie spice, you may use 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves in it's place.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 300Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 95mgSodium: 74mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 5g
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