Description
Indulge in the delightful flavors of fall with these Mini Keto Pumpkin Pies. This easy-to-make recipe offers a guilt-free way to enjoy a classic dessert while maintaining your low-carb lifestyle. Each mini pie is rich and creamy, featuring a perfectly spiced pumpkin filling nestled in a buttery almond flour crust. Whether you’re hosting a holiday gathering or craving a sweet treat at home, these individual pies are sure to impress without derailing your diet. Plus, they can be made ahead of time and frozen for convenience, making them the perfect addition to any festive occasion.
Ingredients
Scale
- 3/4 cup finely ground almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto-approved sweetener (I use Swerve)
- 3 tablespoons butter
- 3/4 cup organic pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sweetener (Swerve Confectioners)
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 1/2 cup heavy cream
- 2 tablespoons powdered sweetener
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with silicone baking cups.
- In a bowl, mix almond flour, salt, sweetener, and melted butter until it resembles wet sand. Press into muffin cups to form the crust.
- Bake crusts for 10-12 minutes until golden brown.
- Blend pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener until smooth. Add cream and cream cheese; blend again until creamy.
- Pour filling into crusts and bake for 20-25 minutes until slightly wobbly in the center. Chill for one hour before serving.
- Whip heavy cream with powdered sweetener until stiff peaks form for topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini pie (50g)
- Calories: 120
- Sugar: 1g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg