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Yields1 Serving

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 1 cup of fresh Pumpkin
 3 Whole Eggs
 8 tbsp of Heavy Whipping Cream
 ¼ cup Erythritol
 1 tsp Cinnamon
 ½ tsp Ground Nutmeg
 ½ tsp Ground Ginger

1

Combine Pumpkin, Erythritol, Cinnamon, Ginger and Nutmeg.

2

Beat 1 whole egg and 2 egg yolks until well combined. Set 2 egg whites aside for later.

3

Gradually stir in 6 TBSP of heavy cream.

4

Pour filling into 2 single serving mini pie pans.

5

Cover with aluminum foil to prevent burning. Bake at 375 degrees F. for 30 – 40 minutes or until set.

6

Set aside to cool.

7

Take the 2 egg whites that you set aside and combine them with 2 TBSP of the heavy cream, whip until peaks form. Put it on top of the Pumpkin Pie as topping.

8

Store in the refrigerator.

Ingredients

 1 cup of fresh Pumpkin
 3 Whole Eggs
 8 tbsp of Heavy Whipping Cream
 ¼ cup Erythritol
 1 tsp Cinnamon
 ½ tsp Ground Nutmeg
 ½ tsp Ground Ginger

Directions

1

Combine Pumpkin, Erythritol, Cinnamon, Ginger and Nutmeg.

2

Beat 1 whole egg and 2 egg yolks until well combined. Set 2 egg whites aside for later.

3

Gradually stir in 6 TBSP of heavy cream.

4

Pour filling into 2 single serving mini pie pans.

5

Cover with aluminum foil to prevent burning. Bake at 375 degrees F. for 30 – 40 minutes or until set.

6

Set aside to cool.

7

Take the 2 egg whites that you set aside and combine them with 2 TBSP of the heavy cream, whip until peaks form. Put it on top of the Pumpkin Pie as topping.

8

Store in the refrigerator.

Keto Pumpkin Pie