Keto Vegan Pumpkin Pie, Pumpkin Cheesecake & More Recipes..

Keto Vegan Pumpkin Pie, Pumpkin Cheesecake & More Recipes..

hey munchies welcome if you’re new and welcome back if you’re not I am so happy you’re here either way and I think you will be too because I have got a treat for you we are going all-in on pumpkin season but the treats I am sharing with you today aren’t only pumpkin they are also low-carb and vegan meaning dairy-free egg-free and they’re also gluten-free say what to be honest I am really excited to share this because the recipes really took some time to develop and figure out it isn’t easy to do vegan and keto but it can be done and thrive market made this video possible I have partnered with them before and I’m so grateful if you don’t know thrive market is an online marketplace with a mission to make healthy living easy and affordable for everyone and they do an amazing job I got a ton of the products I’m using today from them and I’ve got a deal where you can get an extra 25% off your purchase and a 30-day free trial with my link in the description I’ll tell you more about it at the end let’s start today off with a bang the most requested vegan and keto recipe this season pumpkin pie can it be done now it can let’s start with the crust first I make a flax egg by combining ground flax seed and some water and let it sit for about 10 minutes until it’s goopy then I get my food processor and add almond flour which is my first thrive market product it is only one ingredient as it should be and honestly it is less expensive than any of my local grocery stores I do find that thrive market prices tend to be more affordable they intentionally offer thousands of organic and natural products at twenty five to fifty percent below retail prices you also add coconut oil that flax egg sweetener of choice which is optional some people don’t like to sweeten pie crusts I like just a small hint and salt which should definitely not be omitted for a pie crust I pulse that until the dough sticks together when pressed and I press it into a pie plate feel free to crimp the edges if desired I do blind bake the crust so I add some holes with a fork and then I add perch mint and either dry rice or beans since I don’t have high weights into the oven it goes for just a few minutes until it’s lightly cooked and golden some people don’t pre baked crusts but I always do for custard pies even though this isn’t technically a custard 5 because it’s vegan so there are no eggs I find it still helps the crust to crisp up and not get soggy once that’s out I let it sit for a good twenty to thirty minutes or longer before adding the filling the filling is made in the food processor or a blender which couldn’t be easier I have got pumpkin puree from five market as well as coconut cream or full fat coconut milk sweetener of choice pumpkin pie spice cinnamon salt and vanilla extract now usually a traditional pumpkin pie has eggs but this is vegan and it’s egg green most vegan pumpkin pies use cornstarch but that is quite a stretch for keto instead I am using glucomannan it’s a dietary fiber made from the root of the cognac plant but it’s far less dense in calories and carbs than corn starch and you need much less of it drive market actually had this on their site in powder form so I could easily get it – you can use corn starch instead but you’ll need over a quarter cup instead of under two teaspoons the cognac in this recipe only adds about 5 grams of carbs total because we need so little whereas using a quarter cup of corn starch adds 30 grams total glucomannan or cognac is also not a bad addition because it’s shown to help reduce cholesterol blood sugar levels and blood pressure pretty neat okay once that is all blended I let it sit for about 10 minutes to thicken slightly then we add it to the cooled and blind baked crust and tap to release any air bubbles bake until it’s set and slightly jiggly in the center it should not be poufy if the crust is browning too much you can cover it with foil or a pie crust protector cool it completely at room temperature before refrigerating and then let it sit overnight if possible before eating it Wow it literally tastes like pumpkin pie you would never know I looked up pumpkin pie recipes at our keto and vegan before developing this recipe and I could not find one it is hard to do both plus pumpkin is hard for low carb since it’s mostly carbs but this is only four grams of net carbs per slice so it’s probably about as low as you can go for pumpkin pie we all need a little pie this time of year and I am so proud of it and so excited to share it with you now I hope you can give it a try feel free to whip up a little coconut whipped cream for the topping to kick it up a notch okay next up probably the second most requested keto and vegan option pumpkin cheesecake I am doing mini bites because mini is adorable and portion control and overall just more fun to eat the crust starts in the food processor with a mix of almonds and pumpkin seeds which I got from drag Market I post those until they’re ground into small pieces and then add coconut oil sweetener and salt blend until you get a sticky dough and press it into your molds I only needed about one teaspoon for these silicone molds which I will link below they make for easy removal but you could totally use another mold too if you prefer the crusts go into the fridge and I make the filling now let’s check vegan cheesecake hmm well cheesecake without cream cheese is tough there are dairy free cream cheese options but many have more ingredients than I really wanted them a lot of vegan cheesecakes use cashews but cashews are really not very keto friendly because they are one of the nuts that’s actually highest in carbs so I thought why not macadamia nuts they are much lower in carbs and one of the ultimate keto nuts in my opinion I got raw macadamia nuts from thrive market it’s awesome that they sold them raw because it can be hard to find and I soaked them overnight to soften the next day I drain them and I add to a food processor with pumpkin puree coconut butter coconut oil sweetener to taste lemon juice pumpkin pie spice cinnamon and salt let er rip go until it gets super smooth and creamy and adjust the flavor so the sweetness the salt and the cinnamon is to your liking that mixture gets spooned on top of the crusts and in mine holds a four teaspoon cookie scoop work perfectly for these then I just level them off and I like to top them with either opticon half or some pumpkin seeds for cuteness and it’s off to the freezer to set once frozen we can pop them out of the molds and thaw before serving these taste like the holidays and it is certainly a deceiving cheesecake it’s got that salty sweet bite with a hit of Tang and great textures the thicker crunchy crust with the softer cheesy list filling and these bites only have one gram of net carbs per serving okay the last one I’ve got for you today is a fun remake inspired by the new Starbucks drink the pumpkin spice cold brew oh my gosh if you haven’t had it yet it is time but really it’s not time because the time has come for you to make it yourself the vegan and keto friendly Edition I first combined cold brew with water because typically it’s a concentrate and you have to dilute it I got this collie feel cold brew on thrive Morgan and I am a fan of that ingredients list I also got this Khalifa a barista blend on thrive market I’ve seen the regular version in the store but I have not been able to find it unsweetened thank you thrive market seriously whether you are vegan keto paleo gluten-free raw whatever you can shop by whatever dietary preferences and health values you want on the tribe market website and then make it so easy to filter through it all so separate from the cold brew we make the foam I add that Khalifa a barista blend with a small bit of pumpkin puree for pumpkin flavor along with pumpkin pie spice glucomannan which is our magic thickener yet again and a pinch of salt feel free to add stevia drops or a sweetener of choice if you want this to be a sweet drink use a frother or immersion blender to get those ingredients froth up go for two to three minutes let it sit for a minute and then go again and it will thicken and hold it’s foamy form you can pour it right on top of that cold brew and it stays its amazing beautiful and tasty smooth creamy and has so much holiday Flair you can use regular almond milk but the barista blends specifically is made to froth ofin steamed better and that is my pumpkin recipes for 2019 video vegan keto egg free dairy free gluten free edition what am I gonna do next year to top that I hope you enjoyed it and I hope you can take a few minutes to browse thrive markets offerings because they have everything food and snacks yes but also vitamin supplements personal care products eco-friendly cleaning supplies non-toxic beauty products kitchen stables home goods kids and Bay it goes on and on and I highly recommend checking it out use my link in the description so that you can get an extra 25% off your first purchase and a free 30-day trial so that’s 25% off the already lowered prices plus when you become a member the companies thrive gives initiative also helps out low income families teachers and veterans so that they can have access to natural organic and non-gmo foods too if you’re already a member don’t forget to check thrive markets homepage for today’s extra deal they have daily gifts and discounts when you sign up how cool is that I appreciate you being here I will see you next week for a brand new episode and remember it’s all a matter of mind over munch

★ Get 25% OFF your Thrive Market order!! ★
It’s that time of year again…time for PUMPKIN RECIPES! And not just any ol’ healthy pumpkin recipes, but today I’ve got 3 vegan KETO pumpkin recipes for you – using REAL pumpkin puree and entirely plant-based ingredients.

First, a keto vegan pumpkin pie featuring a homemade low carb pie crust and an eggless pumpkin pie filling!

Then, my NO BAKE vegan keto pumpkin cheesecake bites (yes, with a dairy free & VEGAN pumpkin cheesecake filling).

And last but not least, my vegan keto pumpkin spice latte ICED edition… Homemade pumpkin cream cold brew with my magic hack for low carb foam!

Thanks so much to Thrive Market for making these vegan KETO pumpkin recipes possible!

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Relevant Resources:
★ Keto Casserole Recipes
★ Sweet & Savory Fat Bombs
★ Low Carb Desserts
★ Low Carb Cookies
★ Low Carb/Keto Starbucks Guide
★ Keto Smoothies + Free Ebook
★ Keto Meal Prep Breakfast Staples
★ Low Carb/Keto Meal Prep
★ Keto 101 – What Is Keto?
★ How To Get Into Ketosis
★ Soy Free Vegan Keto Meal Plan

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The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

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