NO-CRUST KETO PUMPKIN PIE

No-Crust Keto Pumpkin Pie image

Pumpkin pie without a crust, making it good for the keto diet.

Provided by seren

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

1 teaspoon butter
1 (15 ounce) can pumpkin puree
1 cup heavy cream
3 large eggs
⅓ cup granulated sugar substitute (such as Swerve®)
⅓ cup powdered sugar substitute (such as Swerve®)
2 teaspoons pumpkin pie spice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie pan with butter.
Combine pumpkin puree, heavy cream, eggs, sugar substitutes, and pumpkin pie spice in a large bowl; blend with an electric mixer until smooth. Pour into the prepared pan.
Bake in the preheated oven until the center is slightly higher than the edges, 50 to 60 minutes.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 17.4 g, Cholesterol 89.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 135.8 mg, Sugar 1.6 g