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Makes 4 slices
Macros for 1 slice: ~120cal 10.5p 5.5c 4f
Ingredients:
For the dough
1/2 scoop (2 tbsp) protein powder I used @ansperformance Vegan Vanilla Chai Protein Powder
1 tbsp 0-calorie sweetener of choice I used @goodgoodbrand stevia
1.5 tbsp coconut flour
1/2 tbsp psyllium husk I used @rootalive
Pinch of salt
1 egg white
1.5 tbsp yogurt
2 tbsp milk of choice
For the pumpkin pie filling:
150 gr pumpkin pure
1 egg yolk
1/2 tsp vanilla extract
2 tbsp protein powder
1/2 tbsp coconut flour
2 tbsp sweetener of choice
1/2 tsp cinnamon & vanilla extract
1/4 tsp ginger
Pinch of salt & nutmeg
For the cream cheese frosting
2 tbsp cream cheese
2 tbsp yogurt
2 tbsp or powdered sweetener I used ANS Performance keto maple syrup
1/2 tsp vanilla
Instructions:
1. Preheat the oven to 350F/180C.
2. Start by making the dough. Combine all ingredients in a bowl until a ball of dough is formed.
3. Place your ball in a well oiled pie pan and place the dough in the middle. Using a parchment paper to avoid sticking push the dough towards the end of the pie pan and for the dough with your hands.
4. Pre-bake the crust with weights on top (or by poking holes in the crust) for 12 min
5. Then make the pumpkin pie filling by combining all ingredients in a bowl. Mix until everything is well combined and set aside
6. Place the filling in your half baked crust and continue cooking for 15-20 min or until the filling ks cooked through
7. When your pie is cooked take out and cool or serve immediately. With your cream cheese frosting.
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