BulletProof Inspired Sweet Potato PieCourse: Dessert/BakingCuisine: AmericanDifficulty: Moderate
This Sweet Potato Pie Recipe is a delicious keto-friendly option that incorporates the principles of the Bulletproof Diet:
Ingredients For Pie Filling
2 cups mashed sweet potatoes (about 2 to 3 medium-sized sweet potatoes)
1/2 cup grass-fed butter or ghee, softened
1/3 cup Bulletproof Brain Octane Oil (MCT oil)
1/2 cup granulated monk fruit sweetener (or sweetener of choice)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsweetened almond milk (or coconut milk)
For the Pie Crust:
1 9-inch keto-friendly pie crust (almond flour or coconut flour-based)
- Prepare Sweet Potatoes:
Preheat the oven to 400°F (200°C).
Pierce sweet potatoes with a fork and bake for about 45-60 minutes or until they are tender.
Once cooled, peel the sweet potatoes and mash them in a bowl until smooth.
- Preheat Oven:
Preheat your oven to 350°F (175°C).
- Prepare Bulletproof Filling:
In a large mixing bowl, combine the mashed sweet potatoes, softened grass-fed butter or ghee, Bulletproof Brain Octane Oil, monk fruit sweetener, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
Gradually add in the unsweetened almond milk, mixing until the filling is smooth and well blended.
- Fill the Keto Crust:
Press the keto-friendly pie crust into a 9-inch pie dish.
Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
Bake the pie in the preheated oven for about 55-60 minutes or until the center is set. You can check by inserting a knife into the center; if it comes out clean, the pie is done.
- Cool and Serve:
Allow the pie to cool completely before serving. You can refrigerate it for a few hours to enhance the flavor.
Serve with a dollop of unsweetened whipped coconut cream or your favorite keto-friendly topping.
- Keep in mind that these times are approximate, and individual circumstances may cause variations.Enjoy your Bulletproof Sweet Potato Pie that aligns with a keto and Bulletproof lifestyle!
Here’s a simple 4-ingredient keto peanut butter cookies recipe along with additional details:
1 cup creamy peanut butter (unsweetened)
1 large egg
1 teaspoon pure vanilla extract
1/2 cup monk fruit sweetener (or your preferred keto-friendly sweetener)
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Ingredients:
In a mixing bowl, combine the creamy peanut butter, erythritol (or your chosen keto-friendly sweetener), a large egg, and pure vanilla extract.
Use a spatula or a hand mixer to mix the ingredients until they form a cookie dough-like consistency.
- Form Cookie Dough Balls:
Take small portions of the dough and roll them into balls, about 1 inch in diameter.
Place the dough balls onto the parchment-lined baking sheet, leaving some space between each one.
- Flatten and Bake:
Use a fork to gently flatten each cookie, creating a crisscross pattern on top.
Bake in the preheated oven for about 10 minutes or until the edges turn slightly golden.
- Cool and Enjoy:
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
Transfer the cookies to a wire rack to cool completely.
Once cooled, your keto peanut butter cookies are ready to enjoy!
Calories: About 100 calories
Net Carbs: 2g
- These keto peanut butter cookies are quick and easy to make, with just four ingredients, and they’re a delightful low-carb treat for those following a ketogenic diet. Enjoy!