You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. It will be your favorite sugar-free pumpkin pie!
Hey, did the Keto Low Carb Pumpkin Pie video do it for you? Hope that’s the case! I’m glad I was able to showcase it here. I personally think it looks pretty tasty!
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Clearly, there are many diet plans in the world. You may be overwhelmed with your options. I know that I get overwhelmed with mine!
I believe that when the choice has been made, and it’s time to start menu planning, you only want to seek out food and drink recipes that fit within that particular diet plan. A lack of focus is often to blame for weight loss failure. It’ll probably return you to square one.
Building up a diet-focused recipe library on your computer is a great idea, for this very reason. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.
It’s basic, but hugely important.
I’ve been guilty of hopping from one plan to the next myself, which is why I bring this up. And I’ve done so for one simply reason…
On low-carb, you crave carbs. On sugar-restriction, you crave sugar. I mean, it’s still officially “diet food,” even if it’s not your diet… right? Besides, those “video doctors” sure do make compelling arguments. And let’s not kid ourselves. Food videos are, in many cases, ridiculously knee-weakening. 😉
Sticking to the plan long-term is perhaps the most important component of dieting. Of course, it could be said that any diet that focuses on all-natural foods and reasonable portion sizes can be enough all on its own.
Seems like pretty responsible advice. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Raising your activity levels will also prove beneficial (obviously).
This is common-sense weight loss. And this is for good reason!
But even if your chosen diet isn’t a low-calorie model, you may still be well-served to stick with it long-term. Diets are often effective because of their macro-nutrient ratios. These are often pretty meticulously calculated, and straying from the prescribed ratio may jeopardize your results.
Please stay the course. Your future self will thank you for it!
If I Were You, I Would…
Go to the Low Carb recipes category page right here on Live Well Corner. There are countless videos for you to dive into.
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1/2 package Driscoll’s Raspberries (3 ounces or ~2/3 cup)
1 1/2 tbsp Powdered erythritol
Cream cheese filling
4 oz Plain cream cheese (softened)
2 tbsp Powdered erythritol
1/2 tsp Vanilla extract
1/2 large Egg (whisk a whole egg and use 1/2 of that, or about 1 1/2 tablespoons)
1/4 cup Butter (softened)
1 oz Plain cream cheese (softened)
1/2 cup Erythritol
1/2 large Egg (use remaining whisked egg from filling)
1 tsp Vanilla extract
2 1/2 cup Almond flour
US Customary – Metric
More tips about this recipe in the post above!
Puree the raspberries and powdered erythritol in a blender. Press liquid through a fine mesh sieve over a small saucepan. Discard seeds caught in the sieve.
Bring the raspberry sauce to a gentle simmer. Simmer the raspberry sauce gently over low heat for about 3-5 minutes, until volume is reduced by about 1/3. Remove from heat and allow to cool to room temperature.
Cream cheese filling
Meanwhile, make the cream cheese mixture. Using a hand mixer or stand mixer, beat the cream cheese, powdered erythritol, and egg together, until smooth. Beat in vanilla.
Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter, cream cheese, and erythritol, until it’s fluffy and light in color.
Beat in the vanilla extract and remaining egg.
Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Use a medium cookie scoop (about 2 tbsp (30 mL) volume) to scoop balls of the dough onto the prepared cookie sheet. (When scooping, level the dough flat against the scoop.) Use the back of a round teaspoon-size measuring spoon to press on the center of each dough ball and create a large well in the center of each cookie, flattening in the process. If any large cracks form on the sides, press them back together (some smaller cracks are fine to leave as is).
Use a small spoon to dollop the cream cheese mixture into each well, filling almost but not quite full.
Use a small spoon to dollop smaller amounts of the reduced raspberry puree onto the center of each cookie. Use a toothpick to swirl into the cream cheese. (You may have a little raspberry puree left over – save it for another use.)
Bake for about 10-12 minutes, until the edges are golden and filling is barely set. Allow to cool completely in the pan before handling (cookies will harden as they cool).