Keto Sweet Potato Pie

ACF Type: text

Carb-Conscious, Keto, Low Carb

Sweet Potato

Ingredients

  • 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)

Instructions

1
For the crust: Mix together the almond flour, coconut flour and erythritol.
2
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.
3
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.
4
Pre-bake the crust for 8-10 minutes and then leave it to cool a little bit while you are making the filling.
5
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.
6
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.
7
Once done, allow the pie to cool completely for a few hours

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