Keto Pumpkin Pie

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.

The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based) 

Keto Pumpkin Pie Recipe

1 large egg
1⅓ cup almond flour
¼ cup granular monk fruit sweetener
3 Tbsp. melted butter
1 tsp. cinnamon
1 tsp. imitation vanilla extract

ie Filling:
2 large eggs
2 cup pumpkin purée
¾ cup granular golden monk fruit sweetener
1 tsp. cinnamon
1 tsp. imitation vanilla extract
½ tsp. ginger
½ tsp. nutmeg
½ tsp. sea salt
¼ tsp. allspice

Preheat oven to 350 degrees, and lightly grease bottom of a 9″ pie pan.
In a mixing bowl, combine almond flour, monk fruit sweetener, and cinnamon. Mix well.
Add egg, melted butter, and imitation vanilla extract to mixing bowl. Mix well.
Spread evenly along bottom and sides of pie pan.
Bake until lightly golden (about 12 minutes), and set aside.

Pie Filling:
Preheat oven to 400 degrees.
In a mixing bowl, combine pumpkin purée, eggs, and imitation vanilla extract. Mix well.
Add golden monk fruit sweetener, cinnamon, ginger, nutmeg, sea salt, and allspice to mixing bowl. Mix well.
Pour mixture into pie crust, and bake until almost fully set (about 40 minutes).
Prop oven door open, and let pie cool inside oven for another 40 minutes.
Garnish with sugar-free whipped cream (optional).
Serve immediately or refrigerate.

As seen in Modern Grace Magazine