Recepi 1

Ingredients:

For the crust:

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/4 cup melted butter or coconut oil

• 1 large egg

• 2 tablespoons erythritol or another keto-friendly sweetener

• 1 teaspoon vanilla extract

For the filling:

• 1 1/2 cups pumpkin puree

• 3 large eggs

• 1 cup unsweetened almond milk

• 3/4 cup erythritol or another keto-friendly sweetener

• 2 teaspoons pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, and cloves)

• 1 teaspoon vanilla extract

Instructions:

1. Prepare the crust:

   • Preheat your oven to 350°F (180°C).

   • In a large bowl, combine the almond flour, coconut flour, melted butter or coconut oil, egg, erythritol, and vanilla extract. Mix until a dough forms.

   • Press the dough evenly into a 9-inch pie pan, making sure to cover the bottom and sides.

   • Bake the crust for 10-12 minutes, or until it starts to turn golden. Remove from the oven and let it cool.

2. Prepare the filling:

   • In a large bowl, whisk together the pumpkin puree, eggs, almond milk, erythritol, pumpkin pie spice, and vanilla extract until smooth and well combined.

   • Pour the filling into the pre-baked crust.

3. Bake the pie:

   • Bake the pie at 350°F (180°C) for 45-50 minutes, or until the filling is set and doesn't jiggle in the center when you gently shake the pie.

   • Remove the pie from the oven and let it cool completely before serving. This will help the filling to set fully.

   • Store any leftovers in the refrigerator.