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.
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Nutritions
Nutrition Facts
LOW CARB HIGH PROTEIN PUMPKIN PIE
Amount per Serving
Calories
200
% Daily Value*
Fat
16
g
25
%
Carbohydrates
8
g
3
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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
SECRETS FROM THE AH7 KITCHEN
1. To prevent the crust from burning, you can cover the edges with aluminum foil halfway through the baking process.
2. 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.
