Post by @caretteketo

Keto Pumpkin Pie 🎃 Crust : • 1 cup of almond flour (120g) • 3 tbsp coconut flour (21g) • 1 tbsp coconut oil (15g) • 1 egg Bake at 350F for 15 min Garnish: • 1 ¾ cup of sugar free pumpkin puree (425g) • 3 eggs • ½ cup of 35% cream (125ml) • ½ cup of erythritol (100g) • 1 tsp vanilla extract (5ml) • 1½ tsp cinnamon (4g) • ½ tsp nutmeg (1g) • ¼ tsp ginger (0.5g) • ¼ tsp • 1 pinch of salt Cooking 375 °F (190 °C) for 35 to 40 minutes. Allow to cool completely, then refrigerate for at least 2 hours before decorate. Cream : • 100g mascarpone • 150ml cream 35% • 3 tbsp erythritol Decorate and enjoy 😋 Macro per serving (1/8) Calories: 381 kcal Fat: 35g Protein: 8g Total carbs: 11g Fiber: 4g Net carbs: 7g #ketodessert #pumpkinpie #pumpkinseason #lowcarb #viral