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Keto Sweet Potato Pie
- For the crust: 2 cups Almond flour
- ½ cup Coconut flour
- ¼ cup Powdered Erythritol
- 1/3 cup Butter
- 1 Egg
- Pinch of salt
- For the filling: 2 cups cooked and pureed sweet potatoes
- ½ cup full fat coconut milk / coconut cream
- 1/3 cup melted coconut oil or butter
- 2/3 cup powdered erythritol
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1-2 tsp pumpkin pie spice
- 2 eggs (preferably at room temperature)
For the crust: Mix together the almond flour, coconut flour and erythritol.
Then combine the flour mixture with the melted butter and egg. Mix until well combined. You can also use a food processor for making the crust.
Preheat your oven to 350°F. Press the dough into a 9 inch pan that is greased really good or lined with a parchment paper. Poke a few holes in the dough.
Pre-bake the crust for 8-10 minutes and then leave it to cool a little bit while you are making the filling.
With a hand mixer mix the potatoes then beat in the coconut milk/cream, erythritol and butter/coconut oil until you have a smooth consistency. Then add the cornstarc, vanilla extract and spices and mix on low speed until well combined. Add the eggs, one at a time, and beat on low, be careful not to over mix.
Pour the filling in the pre-baked crust. Bake the pie on 350 °F until the center is almost set, around 50 minutes. A small part of the center will be a little bit wobbly. After around 20 minutes of baking, cover the edges of the pie with aluminium foil to prevent the crust from burning.
Once done, allow the pie to cool completely for a few hours