Enjoy a tasty low-carb dessert with this pumpkin slab pie topped with candied pecans flavored with cardamom. The cinnamon, nutmeg, cloves, and ginger in the rich pumpkin filling are just right, and the almond flour crust gives it a nice nutty texture. When mixed with the creamy pumpkin filling, the cardamom candied pecans make a great crunchy and sweet finish.

Ingredients: For the crust:. 2 cups almond flour. 1/3 cup powdered erythritol. 1/4 teaspoon salt. 6 tablespoons unsalted butter, melted. For the filling:. 1 15 oz can pumpkin puree. 1/2 cup heavy cream. 2 large eggs. 1/2 cup powdered erythritol. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. For the cardamom candied pecans:. 1 cup pecan halves. 1/4 cup powdered erythritol. 1/2 teaspoon ground cardamom. 1 tablespoon butter.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, powdered erythritol, salt, and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust. Bake for 10 minutes, then remove from oven and let it cool slightly. In another mixing bowl, whisk together pumpkin puree, heavy cream, eggs, powdered erythritol, vanilla extract, cinnamon, nutmeg, cloves, and ginger until smooth. Pour the filling over the partially baked crust. Return the pie to the oven and bake for 35-40 minutes, or until the filling is set. Let it cool completely before slicing. While the pie is cooling, prepare the cardamom candied pecans. In a skillet over medium heat, melt the butter. Add pecans, powdered erythritol, and ground cardamom. Cook, stirring frequently, until the erythritol is melted and pecans are coated, about 5 minutes. Remove from heat and let them cool. Once cooled, sprinkle the candied pecans over the pumpkin pie. Slice and serve.

Prep Time: 20 minutes

Cook Time: 50 minutes

Indulge in the richness of chocolate and pecans with this decadent keto pie. It's sugar-free, low-carb, and perfect for satisfying your sweet cravings without guilt.

Ingredients: 1 cup almond flour. 1/4 cup powdered erythritol. 1/4 cup unsweetened cocoa powder. 1/4 cup melted butter. 1 large egg. 1/2 tsp vanilla extract. 1/2 cup sugar-free chocolate chips. 1 cup chopped pecans. 1/2 cup sugar-free maple syrup.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, powdered erythritol, cocoa powder, melted butter, egg, and vanilla extract until dough forms. Press dough into a greased pie dish to form the crust. Sprinkle chocolate chips and pecans evenly over the crust. Drizzle sugar-free maple syrup over the top. Bake for 25-30 minutes or until set. Let it cool before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Treat yourself to this rich Keto Salted Caramel Pie. It has a buttery almond flour crust, rich homemade caramel sauce, and sea salt flakes on top. You can satisfy your sweet tooth with this delicious low-carb dessert while still following the rules of the keto diet.

Ingredients: 1 1/2 cups almond flour. 1/4 cup powdered erythritol sweetener. 1/4 cup unsalted butter, melted. 1 cup heavy cream. 1/2 cup powdered erythritol sweetener. 1/4 cup water. 1/4 teaspoon salt. 2 teaspoons vanilla extract. 1/4 teaspoon xanthan gum. 1/4 teaspoon sea salt flakes.

Instructions: Set the oven to 350F 175C and heat it up. Melted butter, 1/4 cup of powdered erythritol, and almond flour should all be mixed together well in a bowl. Fill a pie dish with the dough and press it into the bottom and up the sides to make the crust. Let it bake for 10 to 12 minutes, or until it turns a light golden brown color. Take it out of the oven and let it cool all the way down. Over medium heat, mix heavy cream, water, 1/2 cup of powdered erythritol, and salt in a saucepan. Mix it around until the sweetener is gone. For 20 to 25 minutes, let the mixture cook on low heat until it gets thicker and turns into caramel sauce. Stir every so often. Take it off the heat and mix in the xanthan gum and vanilla extract until everything is well mixed. Spread the caramel sauce out evenly over the crust that has been cooled. On top of the caramel, sprinkle sea salt flakes. Put the pie in the fridge for at least two hours before you serve it. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes