keto pumpkin pie

Keto Pumpkin Pie Recipe

This keto pumpkin pie is amazing! It is made with an almond flour and pecan flour crust and a pumpkin and cream cheese filling. Best of all each slice of this low-carb pumpkin pie contains only 2.95 net carbs!

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto pumpkin pie, low-carb pumpkin pie
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 192 kcal




  • 1 cup almond flour
  • 1/4 cup pecan flour
  • 6 tbsp butter cubed
  • 4 tbsp Swerve Granular
  • 1/8 tsp ground cinnamon


  • 1/3 cup heavy whipping cream
  • 1 1/4 cup pumpkin puree
  • 3 oz cream cheese
  • 2 eggs
  • 1/2 cup Swerve Brown
  • 2 tbsp Spice Islands pumpkin pie spice
  • 1/2 tsp  vanilla extract



  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Next, mix all of the crust ingredients except for the butter in a mixing bowl.
  3. Cut the 6 tbsp of butter into 1-centimeter cubes a spread it over the dry ingredients. Using your hands knead the butter into the mix until you have a nice dough.
  4. Using a rubber spatula or your hands, press dough evenly across the surface and edges of a 9-inch pie pan.
  5. Place into oven for 15 minutes, then take out of oven and place on cooling rack.
  6. After that, place all of the filling ingredients into a blender and blend for about 45 seconds. Use a rubber spatula to make sure nothing gets stuck to the edges of the blender. Mix again for another 30 seconds or until well blended.
  7. Turn the oven down to 325 degrees.
  8. Pour filling into pie crust and a smooth out the top.
  9. Place in oven for 1 hour. Once done, place on cooling rack until cool and then place into the fridge for at least a few hours.
  10. Enjoy a slice of keto friendly low-carb pumpkin pie!