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Low-Carb Crustless Pumpkin Pie
Top with a dollop of sugar-free whipped cream or a sprinkle of chopped nuts for added texture.
Enjoy a slice as a standalone dessert or pair it with a cup of herbal tea for a cozy evening treat.
2 cups canned pumpkin puree
4 large eggs
1 cup unsweetened almond milk
1/2 cup coconut flour
1/2 cup whey protein powder
1/2 cup monk fruit sweetener (or sweetener of choice)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the pumpkin puree, eggs, almond milk, and vanilla extract.
In a separate bowl, combine the coconut flour, whey protein powder, sweetener, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Pour the mixture into a greased pie dish.
Bake for 45-50 minutes or until the center is set.
Allow the pie to cool before slicing.
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