• Leanne M.

Pumpkin Pie (keto and gluten free)


  • 112g of butter (melted)

  • 2 Eggs

  • 1/4 cup of Stevia 

  • 3/4 cup of coconut flour 

  • A sprinkle of salt 


  1. Melt your butter 

  2. Mix in your eggs, sweetener and salt 

  3. Stir in the coconut flour gradually until it turns to a doughy consistency 

  4. Roll out your dough 

  5. Place on a greased pie dish 

Its not the doughy-est of pie crusts sometimes instead of rolling it I just use my hands to spread it and flatten against the pie tin

Now for the filling!


• Pumpkin purée 425g

• Erythritol 3/4 -1 cup (to taste)

• Salt 1/2 tsp

• Cinnamon 1tsp

• Ground ginger 1/2 tsp

• Ground cloves 1/4 tsp

• 2 Large Eggs

• Cream 170 ml


  1. Mix all erythritol and spices in one bowl

  2. Best eggs in a large bowl

  3. Stir in your pumpkin and your dry mix

  4. Gradually stir in cream

  5. Pour into pie crust

  6. Cover the outer crust in tinfoil to protect it during the cooking.

  7. Cook in a pre heated oven at 220c/425f for 15mins

  8. Reduce to 180c /350f and cook for 40-50 minutes / until a knife inserted in the centre comes out clean

  9. Allow to cool and refrigerate whatever you don't devour.

  10. Optional serve with a side of whipped cream



Net carbs:



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Dont blame butter for what the bread did