This mouthwatering keto pumpkin cream pie recipe uses simple ingredients and is perfect for any pumpkin spice lover doing a low-carb diet.
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It’s a velvety smooth keto pumpkin dessert you’ll want to make during pumpkin season on repeat.
In a large mixing bowl, combine the melted butter, almond flour, sweetener, cinnamon powder, and salt.
Press the mixture into an 8-inch pie pan or springform pan. Bake crust 10-15 minutes in a 350-degree oven until lightly brown. Set aside.