Keto Pumpkin Tart


When Thanksgiving rolls around we can’t get roasted turkey and pumpkin pie off our minds. All of the desserts can be tempting, but if you are wanting to keep it low-carb, this Keto pumpkin pie will make it easy. The gluten free crust and sugar substitutes makes it a Keto friendly dessert you’ll be proud to serve.

History of Pumpkin Pie

I can’t think of a pie with deep American roots like pumpkin pie, which were first cultivated in Central America around 5,500 B.C. The pumpkin’s first mention in Europe dates to 1536, and within a few decades they were grown regularly in England, where they quickly became part of their highly developed pie-making culture. After the Civil War, Thanksgiving—and with it, pumpkin pie—extended its national reach. In 1929 Libby’s introduced a line of canned pumpkin that soon became a Thanksgiving fixture. (It’s what I used in this recipe!)


PREP TIME: 30 minutes

COOK TIME: 60 min

12 servings or 16 servings


For The The Crust:
1 1/2 cups almond flour
3 tbsp. coconut flour
1/4 tsp. baking powder
1/4 tsp. himalayan pink salt
4 tbsp. butter
1 large egg

For The Filling:
15 oz (1 can) pumpkin puree
1 cup heavy cream
1/2 cup brown swerve
3 large eggs
1 tsp. vanilla extract
2 tsp pumpkin pie spice


Per 1 slice (if cut into 12 servings):
7g Net Carbs
11g Total Carbs
4g Fiber
19g Fat
7g Protein
230 Calories
2 Glycemic Load

Per 1 slice (if cut into 16 servings):
5g Net Carbs
8g Total Carbs
3g Fiber
14g Fat
5g Protein
173 Calories
2 Glycemic Load


  1. Preheat oven to 350°F. Measure out all your ingredients. In a bowl, whisk together your dry ingredients (almond flour, coconut flour, baking powder, and salt). Add melted butter and egg and mix until a dough forms.
  2. Press dough evenly into a 9” tart pan, then use a fork to poke holes all over. Pre-bake until lightly golden, about 10 minutes.   
  3. To create the filling you are going to whisk together pumpkin, cream, brown swerve, eggs, spices, and vanilla until smooth. You can use a handheld mixer to make sure it is smooth. Pour pumpkin mixture into the tart pan with crust.
  4. Bake 45 minutes or until filling has a slight jiggle in the middle and crust is golden. Remove from heat and let completely cool. Refrigerate until ready to serve. Serve with whipped cream!
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