Low Carb High Protein Pumpkin Pie
Fall is just around the corner, and with it comes the yearning for all things pumpkin-spiced. But have you ever thought about giving a classic fall treat a healthy twist? We at AH7 proudly present our Low Carb High Protein Pumpkin Pie. This recipe combines mouthwatering flavors with a healthy profile to satisfy your cravings without derailing your fitness goals.
For the Ones Who Can’t Wait to Dig In
This delectable pumpkin pie takes approximately an hour to prepare and bake. You will require the following ingredients:
- Pure pumpkin puree – 1 cup (240 grams)
- Almond flour – 1 1/2 cup (170 grams)
- Unsalted butter – 1/2 cup (115 grams)
- Eggs – 2 large
- Cream cheese – 1 cup (230 grams)
- Vanilla extract – 2 teaspoons (10 milliliters)
- Ground cinnamon – 2 teaspoons (5 grams)
- Ground nutmeg – 1/2 teaspoon (1 gram)
- Stevia or preferred low carb sweetener – 1/2 cup (96 grams)
- Protein powder (vanilla or unflavored) – 1/4 cup (30 grams)
Serves 8.
What’s the Damage?
No, not to your waistline, but to your daily nutritional intake. Each serving of our Low Carb High Protein Pumpkin Pie contains:
- Calories: 200
- Protein: 10 grams
- Carbs: 8 grams
- Fats: 16 grams
Now that we’ve got your attention, let’s move on to the fun part.
Follow the Yellow Brick Road
Making our Low Carb High Protein Pumpkin Pie is as easy as 1, 2, 3. Just follow these steps:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the almond flour, half of the melted butter, and one egg. This will serve as your crust. Press the mixture into a 9-inch (23 cm) pie dish and bake for 10 minutes.
- While the crust is baking, blend the pumpkin puree, cream cheese, remaining butter, remaining egg, vanilla extract, spices, sweetener, and protein powder until smooth.
- Once the crust is ready, pour the mixture over it. Return the pie to the oven and bake for 45 minutes.
- Let the pie cool before slicing.
Secrets from the AH7 Kitchen
- To prevent the crust from burning, you can cover the edges with aluminum foil halfway through the baking process.
- For a dairy-free alternative, swap out the butter and cream cheese with coconut oil and cashew butter respectively.
The Perfect Finale
Our Low Carb High Protein Pumpkin Pie pairs perfectly with a cup of unsweetened almond milk or a dollop of sugar-free whipped cream.
Enjoy a guilt-free indulgence this autumn with our Low Carb High Protein Pumpkin Pie. Make fitness goals taste great again with AH7. We’re here to ensure you don’t miss out on the joy of seasonal flavors while you keep up with your healthy lifestyle. With this delicious and nutritious pumpkin pie, you’ll be the star of every fall gathering!
Remember, the Low Carb High Protein Pumpkin Pie is not just a treat; it’s a healthy lifestyle choice. Happy baking, folks!
LOW CARB HIGH PROTEIN PUMPKIN PIE
Nutritions
Ingredients
- Pure pumpkin puree – 1 cup 240 grams
- Almond flour – 1 1/2 cup 170 grams
- Unsalted butter – 1/2 cup 115 grams
- Eggs – 2 large
- Cream cheese – 1 cup 230 grams
- Vanilla extract – 2 teaspoons 10 milliliters
- Ground cinnamon – 2 teaspoons 5 grams
- Ground nutmeg – 1/2 teaspoon 1 gram
- Stevia or preferred low carb sweetener – 1/2 cup 96 grams
- Protein powder vanilla or unflavored – 1/4 cup (30 grams)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the almond flour, half of the melted butter, and one egg. This will serve as your crust. Press the mixture into a 9-inch (23 cm) pie dish and bake for 10 minutes.
- While the crust is baking, blend the pumpkin puree, cream cheese, remaining butter, remaining egg, vanilla extract, spices, sweetener, and protein powder until smooth.
- Once the crust is ready, pour the mixture over it. Return the pie to the oven and bake for 45 minutes.
- Let the pie cool before slicing.
Notes
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