Keto Pumpkin Pie: Easy Low Carb Recipe for Thanksgiving

It’s pumpkin season!!!! Instead of indulging in carb bombs (like the Starbucks Pumpkin Spice Latte), why don’t you make something healthier (and tastier) at home? Save money live better!!

I put this bad boy together on my Snapchat and I had so many people ask me for the recipe!

As you can see in my video…I don’t measure lol! But these are the approximate measurements for my Keto Pumpkin Spice Cake! Just modify it for your taste…if you know you want it sweeter, add more sweetener! If too much spice or pumpkin ain’t your jam, make it less! If you want more cake-like texture, just add 3-4 Tbs coconut flour. It’s hard to mess this up!

Dry Ingredients:

1 scoop of vanilla protein powder. I use this brand.
1/4 tsp baking powder
Pinch of salt
4 packets Truvia
1/4 tsp pumpkin pie spice

Wet Ingredients:

1/4-1/2 cup pure canned pumpkin (depending on how ‘pumpkiny’ you want it!)
1 Tbs coconut oil
1 tsp vanilla extract
1/4 cup liquid egg whites or 1 full egg

Directions:

Mix wet ingredients together
Mix dry ingredients together
Mix wet and dry ingredients together
Microwave 2-3 minutes (mine was 3 minutes, depends on if you want the inside a little moist or not, and your microwave.
Top with shredded coconut, whipped cream, crushed pecans, whatever floats your boat!