Low-Carb Gluten-Free Pumpkin Pie
A delicious and healthy take on classic pumpkin pie, this recipe is tailored for those on Low-FODMAP, low carbohydrate, low-fat, and gluten-free diets. It is free from common allergens like dairy, nuts, and sugar, catering to a broad range of dietary needs.
Overview
Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Yield
4 servings
Serving Size
1 slice (150 grams)
1 cup
Eggs
Large, free-range
2
Almond Flour
Recommended Brand: Bob's Red Mill
1 cup
Coconut Oil
1/4 cup
1/4 cup
Cinnamon
Ground cinnamon
1 teaspoon
Ginger
Ground ginger
1 teaspoon
Nutmeg
Ground nutmeg
1/4 teaspoon
Salt
1/4 teaspoon
Vanilla Extract
1 teaspoon
Steps
0 of 6
Nutrition Facts
Calories per Serving
160
Total Fat
10g
Saturated Fat
3g
Trans Fat
0g
Monounsaturated Fat
6g
Polyunsaturated Fat
1g
Cholesterol
70mg
Sodium
150mg
Total Carbohydrates
14g
Dietary Fiber
4g
Soluble Fiber
1g
Insoluble Fiber
3g
Total Sugars
2g
Added Sugars
0g
Sugar Alcohols
3g
Protein
5g
Calcium
50mg
Iron
1mg
Potassium
200mg
Vitamin A
9000mcg
Vitamin C
1mg
Phosphorus
120mg
This recipe was crafted to avoid the following ingredients:
Peanut
Tree Nut
Dairy
Lactose
Gluten