Welcome to a special holiday health and lifestyle upgrade update! Since it’s close to Christmas Krista and Kezia are sharing a keto pumpkin pie recipe no crust. Although in this video we share a keto crust recipe if you want to add a crust to your pumpkin pie – this crust tastes most similar to a traditional graham cracker crust. Kezia made these tarts for Thanksgiving, only with no crust, but decided to see what they would taste like with a crust.

Now that this footage has been edited, we figured out why our batter was a little thicker and only yielded 6 tarts instead of 8… we forgot the additional cup of heavy cream the recipe called for… oops! Oh, well. They still tasted great!

Enjoy this keto dessert recipe. If you make it, too let us know in the comments how yours turned out!

Stay blessed!

00:00 – intro
00:22 – welcome
00:38 – keto pumpkin tarts
00:51 – the filling
02:11 – the crust
04:55 – taste test

RECIPE: BAKE 425 F for 20-30 min (depending on how firm you like the custard)

Filling –
1 can pumpkin
2 eggs
1/3 C heavy whipping cream
1/2 C golden monkfruit sweetner (or sweetener of choice)
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 tsp vanilla extract

Crust –
1 1/2 C fine almond flour
1 tsp ground cinnamon
1-2 tsp golden monkfruit sweetener (or sweetener of choice)
6 Tbs melted butter

#KetoPumpkinPie #LowCarbKetoDesserts #KetoDessert

Jingle Bells (Instrumental Jazz) by E’s Jammy Jams

View original video by clicking here.