Easy Keto Pumpkin Pie

Ingredients

• 125 grams almond flour
• 50 grams coconut flour
• ¾ teaspoon xanthan gum
• ¼ teaspoon kosher salt
• 130 grams unsalted grass-fed butter (cold)
• 70 grams full-fat cream cheese (cold)
• 1 large egg (lightly beaten)
• 2 ½ teaspoons apple cider vinegar
• 1 15-ounce can pumpkin puree
• 3 large eggs
• ¾ packed cup Brown Swerve
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice (store-bought or make your own)
• 1 cup heavy cream

Steps

1. 1

   Add almond flour, coconut flour, xanthan gum, salt and to food processor and pulse until evenly combined. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together. It should resemble moist crumbs, not a smooth dough.

2. 2

   Pull together, then turn out the dough onto plastic wrap. Form a ball, then press down to flatten. Cover in plastic wrap and refrigerate 1 hour or up to 3 days.

3. 3

   Roll out the crust between wax paper or parchment (I prefer wax). If crust cracks or falls apart, simply press the pieces back together and continue. Roll out to a 12" circle on wax or parchment paper. Carefully lift paper over pie plate and flip over, gently pulling off of parchment and laying into pie pan. Gently press into pan and cut away excess edges. Prick with a fork all over. Freeze for 10 minutes. Preheat oven to 325º F. After crust has chilled, bake until lightly golden, 8-10 minutes.

4. 4

   While crust is baking, whisk all the pie filling ingredients together until smooth.

5. 5

   Pour pumpkin pie filling into the warm pre-baked crust and cover with foil. Bake the pie until the center is set around the edges but with center half still wobbly, about 40-45 minutes.