Makes about 8-10 servings depending on your slices. Only 6 grams of Net Carbs per slice!

Oh. My. God. I have been making keto friendly desserts for only like eight weeks or so now, and I’ve made this three times already. It is an absolute hit, even with people that eat real sugar on a regular basis. I forget what recipe I found, and where, but I tweaked what I found, and I think it’s perfect. So, without further ado, here is my first official dessert recipe I’m adding here. The whole reason I started Not Without Sweetness!

Ingredients for crust:

• 2 tbsp of confectioners swerve (or erythritol)
• 2 tbsp of grass fed butter
• 1 cup almond flour

Ingredients for filling:

• 2 blocks of softened cream cheese (16 oz)
• 1 cup of confectioners swerve
• 1 cup of pure pumpkin puree (not pumpkin pie filling!)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 2 tsp of pumpkin spice mix, or 1 tsp, and add a shake of each: ground nutmeg, ground ginger, and ground cloves. (this is what I do to give it more flavor)

Instructions for crust:

1. Preheat your oven to 325F, and spray a 9″ pie pan with non stick spray (I prefer an olive oil spray) set aside.
2. In a medium bowl, combine melted butter and swerve with a whisk until it has an even consistency. Then add in the almond flour, whisk together until the flour is evenly coated and has a crumbly texture.

3. Transfer mixture to pan, and press firmly into the pan as even as you can get it. I use the flat side of my measuring cup to do so. Then bake in the preheated oven for 10 minutes, then set aside to cool. Keep your oven on, and while you’re waiting for it to cook, you can prepare your filling.

Instructions for filling:

1. Make sure your cream cheese is all the way softened or it will result in a lumpy texture!
2. Add pumpkin puree and half of your cream cheese in and beat until smooth, then add in your other half of cream cheese. Once that is mixed well, add in swerve, eggs, vanilla, and spices. Beat until very smooth, and combined.
3. Pour into previously made crust, spread top evenly, and bake for 40 minutes. Remove, let sit for 20 minutes, then cover, and let chill in the fridge for at least 5 hours. That allows everything to set completely.
4. Top with whipped topping of choice, serve, and enjoy!