FLAKY KETO PIE CRUST (1G CARB PER SLICE ... - KETOCONNECT
Keto pie crusts made with almond flour, cream cheese, eggs, and butter.
Provided by Megha Barot
Categories Dessert
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Sweet Crust:
- Use Sweet Crust:
- Savory Crust:
- Use Savory Crust:
Nutrition Facts : Calories 162 kcal, CarbohydrateContent 4 g, ProteinContent 5 g, FatContent 14.5 g, FiberContent 2.8 g, ServingSize 1 serving
HOW TO MAKE HOMEMADE PUMPKIN PIE FROM SCRATCH | KIT…
Four steps lead to pumpkin pie bliss. Here's how to master each to bake the perfect pumpkin pie for your Thanksgiving table.
Provided by Emma Christensen
Categories Sweets Dessert Pie Baked good Egg dish
Total Time 0S
Yield 10
Number Of Ingredients 13
Steps:
- Prep the pie crust. Arrange a rack to the lower-middle position in the oven and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9 1/2 to 10-inch deep dish pie pan. Crimp the edges. Refrigerate for 30 minutes while the oven heats.
- Blind bake the crust. Line the pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 12 to 15 minutes. Remove the weights and lining, and bake for 5 minutes more. Remove from the oven and keep near the stove.
- Prepare the purée. Place the pumpkin purée, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves or allspice in a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy.
- Cook the purée mixture. Transfer the mixture to a large saucepan and place over medium-high heat. Stir frequently until you see wisps of steam rising from the purée, then stir continuously until the mixture is very steamy and "plops" when you pause for a second. The mixture will also start to smell like spices and cooked pumpkin. Cook for no more than 5 minutes.
- Whisk in the milk and eggs. Remove the pan from the heat. Whisk in the milk and cream. To warm the eggs and ensure that they don't cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture until smooth. Whisk in the vanilla.
- Fill the pie crust. Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there's too much filling for the crust, stop when you come close to the edge of the crust.
- Bake the pie. Carefully transfer the baking sheet with the pie to the oven and immediately turn down the heat to 375°F. Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes. You'll also see small cracks form in the outer part of the pie and some bubbling around the edge. Check the pie every 15 minutes or so and cover the crust with a ring of aluminum foil if it becomes deep brown.
- Cool the pie. Let the pie cool to room temperature before serving — it will continue to set as it cools.
Nutrition Facts : SaturatedFatContent 7.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 30.9 g, SugarContent 18.6 g, ServingSize Serves 10, ProteinContent 3.6 g, FatContent 14.5 g, Calories 265 cal, SodiumContent 215.1 mg, FiberContent 0.7 g, CholesterolContent 0 mg
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Keto pecan pie cookies have all of the fall flavors of pecan pie while in the form of freshly baked cookies! These keto cookies are a great way to satisfy your pecan pie cravings without the sugar. You won’t even have to go through the hassle of baking a whole low-carb pecan pie …
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