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Keto Churro Cream Pie

Keto Churro Cream Pie

A creamy, cinnamon-spiced keto dessert with a buttery almond crust. Perfect for satisfying sweet cravings without sugar overload.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 Persons
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 4 tbsp melted butter
  • 3 tsp keto sweetener (erythritol/monk fruit)
  • 1 cups ground cinnamon
  • 1½ cups heavy cream
  • 8 oz cream cheese (softened)
  • ½ cup powdered sweetener
  • 1 tsp vanilla extract
  • Extra cinnamon for dusting

Equipment

  • 1 Mixing bowls
  • 1 Electric whisk or hand mixer
  • 1 Measuring cups and spoons
  • 1 Pie pan
  • 1 Spatula
  • 1 Oven

Method
 

  1. Prepare the crust: In a bowl, combine almond flour, melted butter, sweetener and cinnamon until it is crumbly. Press evenly into a pie pan. Bake at 350°F (175°C) for 10 minutes, and then cool it completely.
  2. Prepare the cream filling: In a larger bowl, whip cream until stiff peaks form. In a second bowl, mix softened cream cheese with powdered sweetener and vanilla extract until smooth and cream
  3. Combine filling: Fold in the whipped cream into the cream cheese mixture until just combined and light.
  4. Make pie: Evenly spread cream filling over the cooled crust. Spread the top with a spatula.
  5. Chill and serve: Chill in the refrigerator for at least 1 hour to firm. Sprinkle with cinnamon before serving to enjoy the iconic churro taste. Slice and serve your guilt free keto dessert!

Notes

  • You might want to use powdered sweetener for a smoother filling.
  • Allow the crust to cool completely before topping with cream.
  • I like to chill it in the fridge overnight if I have time for a firmer bite.
  • Just throw on a pinch of nutmeg, if you want even more warmth.
  • Don't forget to line the pie pan with parchment paper for easy removal.