Best Keto Recipes

This Keto Pumpkin Pie will help you stay on track this holiday season while still feeling like you are indulging in your favorite holiday pie!

Easy to make and full of flavor, this Low Carb Pumpkin Pie will be a crowd favorite for sure. 

My Keto Pecan Pie was a huge hit at Thanksgiving, so I decided to step it up a bit and try a Keto Pumpkin Pie. This low carb pumpkin pie is so tasty you won't even miss the sugar! 

For the sake of convenience I used canned pumpkin, but you can make your own by simply roasting fresh cubed pumpkin and then pureeing in a food processor. 

Some canned pumpkin varieties are actually higher in carbs because of added ingredients, but you can keep the carb count as low as possible simply by roasting your own pure pumpkin. 

As with all Keto Recipes, it is always best to measure and calculate your own ingredients to make sure your macros are as accurate as possible. 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pumpkin Pie

Ingredients:

For the Crust:

• ⅓ c Coconut flour
• ¾ c Almond flour
• ½ teaspoon Xanthan gum
• Pinch of salt
• ½ teaspoon Cinnamon
• 7 tablespoon Very cold unsalted butter
• 2 oz Very cold cream cheese
• 1 Egg
• 1 teaspoon Apple cider vinegar (check out what else you can do with Apple Cider Vinegar to help you succeed with Keto)

For the Filling:

• 15 oz pumpkin
• 8 oz Cream cheese
• 1 c Erythritol
• ¼ teaspoon Salt
• ¼ c Melted butter
• 1 ½ teaspoon Vanilla extract
• 2 Beaten eggs
• ½ teaspoon Ground ginger
• ½ teaspoon Nutmeg
• 1 teaspoon Cinnamon
• ½ c Heavy whipping cream

Instructions:

Begin by preparing the crust. To start, combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.

Cut in 7 tablespoon of very cold butter, and 2 ounces of cold cream cheese.

Add in the apple cider vinegar (this is the best one to use) and the egg. Beat until completely mixed.

Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.

Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well.

Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan.

If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.

Prebake the dough in a 350 degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.

To make the filling for the pie, cream together the canned pumpkin and cream cheese.

Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.

Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour.

If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.

Cool the pie completely, and place in the fridge to chill. Serve cold with some freshly whipped cream on top.

MACROS

According to my favorite keto app - CarbManager - each slice of this Keto Pumpkin Pie has 5 net carbs, 8 total carbs, 3 g fiber, 24 g fat, 5 g protein and 251 calories. This gives it an "A" grade! YAY! 

Yield: 14 slices

Keto Pumpkin Pie

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This Keto Pumpkin Pie will help you stay on track this holiday season while still feeling like you are indulging in your favorite holiday pie!

Prep Time 1 hour 5 minutes

Cook Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

For the Crust:

• ⅓ c Coconut flour
• ¾ c Almond flour
• ½ teaspoon Xanthan gum
• Pinch of salt
• ½ teaspoon Cinnamon
• 7 tablespoon Very cold unsalted butter
• 2 oz Very cold cream cheese
• 1 Egg
• 1 teaspoon Apple cider vinegar

For the Filling:

• 15 oz Canned pumpkin
• 8 oz Cream cheese
• 1 c Erythritol
• ¼ teaspoon Salt
• ¼ c Melted butter
• 1 ½ teaspoon Vanilla extract
• 2 Beaten eggs
• ½ teaspoon Ground ginger
• ½ teaspoon Nutmeg
• 1 teaspoon Cinnamon
• ½ c Heavy whipping cream

Instructions

1. Begin by preparing the crust. To start, combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.
2. Cut in 7 tablespoon of very cold butter, and 2 ounces of cold cream cheese.
3. Add in the apple cider vinegar and the egg. Beat until completely mixed.
4. Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.
5. Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well. Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan. If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.
6. Prebake the dough in a 350 degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.
7. To make the filling for the pie, cream together the canned pumpkin and cream cheese.
8. Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.
9. Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour. If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.
10. 10. Cool the pie completely, and place in the fridge to chill. Serve cold with some freshly whipped cream on top.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 251Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 172mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 5g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

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If you are looking for the best tasting Keto Pecan Pie that lets you enjoy the holidays without stressing over carbs, I have the one for you! 

Nothing says "Happy Holidays" like a warm pecan pie. But those of us watching our carbs may feel like we have to miss out on sweets this season. 

I personally think having low carb options for our favorite foods will help longterm success with keto.

This keto pie crust is easy to make and stays light and flaky without taking away from the delicious filling. 

I caught myself nibbling on it even before it was cooked - like cookie dough! So yum! 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pecan Pie

Ingredients:

For the Crust:

• ½ c Coconut Flour
• 1 ⅓ c Almond Flour
• ½ teaspoon Baking powder
• ½ teaspoon Xanthan gum (I like this one)
• ¼ teaspoon Salt
• 13 tablespoon Very cold butter

For the Filling:

• ½ c. Keto Pecan Maple Syrup (I love this one)
• 2 Eggs
• ½ c Erythritol
• 2 tablespoon Butter unsalted
• 2 teaspoon Vanilla extract
• 1 ½ c Chopped pecans
• 2 tablespoon Brandy
• 1 tablespoon Heavy whipping cream
• Pinch of salt

Instructions:

Preheat oven to 325*.

Start by creating your crust. Place all of the ingredients for the crust except the butter into a mixing bowl, and combine well.

Cut the cold butter into the other ingredients, and beat with your mixer until well combined. You can alternatively use a food processor and pulse until combined if you like.

Empty the dough onto some plastic wrap, wrap tightly, and place in the fridge for at least an hour.

Once chilled, remove the dough, and push it into a greased pie pan. You can mold the dough out flat all the way around the pie pan, and pinch together the crust at the top. Try to distribute the dough as evenly as possible.

Once the dough is lining the pie pan, poke holes in the bottom with a fork. Pre-bake the crust for 10 minutes, remove and let cool.

To create the filling, mix all of the ingredients except the pecans in a mixing bowl. Combine well.

Line the bottom of the cooled crust with 1 ½ cups of chopped pecans.

Pour the filling mixture over the pecans, and level it out.

Bake for 50 minutes or an hour until the filling has set. If the crust begins to get too brown, you can coverit with tin foil and continue to bake.

Let the pie cool, and serve chilled. This crust is quite flaky, so if you are worried about presentation, use caution when cutting pieces and transferring them to plates.

Yield: 14

Keto Pecan Pie

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Do not let your keto lifestyle get in the way of enjoying your favorite holiday pie this season! This Keto Pecan Pie will be loved by everyone! 

Prep Time 1 hour 30 minutes

Cook Time 50 minutes

Total Time 2 hours 20 minutes

Ingredients

For the Crust:

• ½ c Coconut flour
• 1 ⅓ c Almond flour
• ½ teaspoon Baking powder
• ½ teaspoon Xanthan gum
• ¼ teaspoon Salt
• 13 tablespoon Very cold butter

For the Filling:

• ½ c. Keto Pecan Maple Syrup, Made by Choc Zero
• 2 Eggs
• ½ c Erythritol
• 2 tablespoon Butter unsalted
• 2 teaspoon Vanilla extract
• 1 ½ c Chopped pecans
• 2 tablespoon Brandy
• 1 tablespoon Heavy whipping cream
• Pinch of salt

Instructions

1. Preheat oven to 325*.
2. Start by creating your crust. Place all of the ingredients for the crust except the butter into a mixing bowl, and combine well.
3. Cut the cold butter into the other ingredients, and beat with your mixer until well combined. You can alternatively use a food processor and pulse until combined if you like.
4. Empty the dough onto some plastic wrap, wrap tightly, and place in the fridge for at least an hour.
5. Once chilled, remove the dough, and push it into a greased pie pan. You can mold the dough out flat all the way around the pie pan, and pinch together the crust at the top. Try to distribute the dough as evenly as possible.
6. Once the dough is lining the pie pan, poke holes in the bottom with a fork. Pre-bake the crust for 10 minutes, remove and let cool.
7. To create the filling, mix all of the ingredients except the pecans in a mixing bowl. Combine well.
8. Line the bottom of the cooled crust with 1 ½ cups of chopped pecans.
9. Pour the filling mixture over the pecans, and level it out.
10. Bake for 50 minutes or an hour until the filling has set. If the crust begins to get too brown, you can cover it with tin foil and continue to bake.
11. Let the pie cool, and serve chilled. This crust is quite flaky, so if you are worried about presentation, use caution when cutting pieces and transferring them to plates.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 60mgSodium: 172mgCarbohydrates: 9gNet Carbohydrates: 3gFiber: 3gSugar: 3gSugar Alcohols: 2gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

While one of the best parts of the keto diet is getting control of your sugar cravings, sometimes it is still nice to have a bite of something sweet. Keto Ice Cream can be made at home for a fraction of the cost and tastes just as delicious as any keto ice cream brand. 

I am not a huge fan of ice cream - but my family sure is - and having a sweet treat that keeps us all on track is a total win-win. 

We have tried a couple of keto-friendly ice cream brands from the store, and still were not quite satisfied, so I took on the task to make it myself. 

The beauty of making your own keto ice cream is you can make it as sweet as you want! 

I made mine a little less sweet - that way I could enjoy my Keto Chocolate Chip Cookies right along with it! 

I did use an ice cream maker to make this - and highly recommend this one for making keto ice cream, sorbet, frozen yogurt, etc.

Looking For More Keto Recipes? Check out my entire Library Here.

Simple Keto Ice Cream - Maple Pecan

Keto Ice Cream Ingredients

• 2 c. Heavy whipping cream
• ½ - 1 teaspoon Liquid Stevia
• ¾ c. Unsweetened vanilla almond milk
• 1 tsp. Vanilla extract
• ½ tsp. Maple flavoring extract
• 2 tbsp. Keto-friendly maple syrup (we used this one)
• Chopped pecans for garnish

How To Make Keto Ice Cream

Place 2 cups of heavy whipping cream into a mixing bowl, and beat on high until it thickens and just begins to form semi-soft peaks.

Add the unsweetened vanilla almond milk and just ½ a teaspoon of liquid Stevia to the mixing bowl.

Mix in the vanilla extract, maple flavoring extract, and keto-friendly syrup.

Blend the ingredients together at medium speed until they thicken again.

Taste the mixture to see if more sweetener needs to be added.

If you would like it to be sweeter, you can add another ½ teaspoon of liquid Stevia at this time.

Avoid adding too much liquid Stevia, as it can give your ice cream a bitter taste.

Once the mixture has thickened, pour it into your prepared ice cream maker, and make it according to your machine’s instructions.

For us, it took about 20 minutes.

Scoop the ice cream directly into serving bowls, and garnish it with chopped pecans.

Leftover ice cream can be kept in the freezer in an airtight container.

Keto Ice Cream – Maple Pecan

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This delicious sweet keto treat will curb your sugar cravings without blowing your macros! Goes perfectly with my Keto Chocolate Chip Cookies. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 c. Heavy whipping cream
• ½ - 1 teaspoon Liquid Stevia
• ¾ c. Unsweetened vanilla almond milk
• 1 tsp. Vanilla extract
• ½ tsp. Maple flavoring extract
• 2 tbsp. Keto-friendly maple syrup
• Chopped pecans for garnish

Instructions

1. Place 2 cups of heavy whipping cream into a mixing bowl, and beat on high until it thickens and just begins to form semi-soft peaks.
2. Add the unsweetened vanilla almond milk and just ½ a teaspoon of liquid Stevia to the mixing bowl.
3. Mix in the vanilla extract, maple flavoring extract and keto friendly syrup.
4. Blend the ingredients together at a medium speed until they thicken again. 
5. Taste the mixture to see if more sweetener needs to be added. If you would like it to be sweeter, you can add another ½ teaspoon of liquid Stevia at this time. Avoid adding too much liquid Stevia, as it can give your ice cream a bitter taste.
6. Once the mixture has thickened, pour it into your prepared ice cream maker, and make it according to your machine’s instructions. For us, it took about 20 minutes.
7. Scoop the ice cream directly into serving bowls, and garnish it with chopped pecans. Leftover ice cream can be kept in the freezer in an airtight container. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 314Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 67mgSodium: 17mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 1gSugar: 5gSugar Alcohols: 3gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

LOVE IT? PIN ME FOR LATER!