|550 g (one)|
Stevia sugar substitute
front cot shell
|The right amount (for pancakes)|
How to make ketogenic cream pumpkin pie
Wash and peel the creamy pumpkin. It’s best to remove the flesh and peel before steaming or it’ll be a pain in the ass to steam, I just forgot to peel it beforehand! Haha.
Steam the pumpkin in a steamer.
Put the butter in the container first, cover the steamed – hot pumpkin – with butter and press into a pumpkin puree, then add the coconut flour, sugar substitute, yum! Pour in the light cream and knead into the pumpkin dough. ⚠️ not too much light cream, just to enhance the flavor effect, otherwise the pumpkin dough is too soft, easy to deformation.
Knead the pumpkin dough into even portions, using the mold to make shape …… (in fact, only need to make) Small round pancake shapes will do, and for why, see next step)
Heat coconut oil in a skillet until 80% hot, add the pumpkin pie and fry on both sides.
Fry on both sides until golden brown and the dough is bigger than before the pan, almost ready. ⚠️That’s why you only need to make a round pancake shape, right, because even if you make a nice shape, you’ll have no shape when you fry it on both sides
In addition to the absence of patterns, the color and aroma is actually quite good.
Q-bouncy and soft, with a sweet and creamy taste, and the key: creamy pumpkin low-carb water ah!