Keto Pumkin Pie sugar free gluten free

Keto pumkin pie gluten free and sugar free
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Base:
Option 1:
Flaxseed flour 70 g
Almond flour 100 g
Rice flour 130 g
Water 130 g
Coconut oil 70 g
Syrup 80 ml
Option 2:
Almond flour 200 g
Dates 150 g
Filling:
Pumpkin 600 g
Cinnamon 0.5 tsp
Gelatin 1 tbsp
Coconut cream 50 ml
Maple syrup 100 ml
1 egg
Instructions:
Dice the pumpkin and boil until fully cooked (about 20 minutes).
Add cinnamon, gelatin, cream, syrup, and egg. Blend everything together.
Base Option 1:
Pour 130 ml of water over flaxseed flour. In a separate bowl, mix almond and rice flour, add soaked flaxseed, oil, and syrup. Knead well and spread into a pie dish, forming edges. Bake at 180 degrees Celsius (360 degrees Fahrenheit) for 20 minutes.
Then pour the filling and bake for another 40 minutes.
Base Option 2:
Toast almond flour, soak dates in boiling water for 10 minutes. Transfer everything to a blender and blend. Press into a pie dish and pour pumpkin filling over it. Bake for 50 minutes at 180 degrees Celsius (360 degrees Fahrenheit).
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
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