Description
Indulge in the flavors of fall with our Mini Keto Pumpkin Pie Recipe, a delightful treat that’s both low in carbs and rich in flavor. Perfect for holiday gatherings or cozy evenings at home, these mini pies offer a creamy filling nestled in a buttery crust that will impress your guests without revealing their keto-friendly secrets. Each bite is a perfect balance of pumpkin spice and sweetness, making it an ideal guilt-free dessert for anyone on a low-carb diet. Easy to make and freezer-friendly, these mini pies are sure to become a staple in your autumn dessert lineup.
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 teaspoon 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 cups or grease with nonstick spray.
- In a bowl, mix almond flour, salt, sweetener, and melted butter until it resembles wet sand. Press into muffin cups.
- Bake crusts for 10-12 minutes until golden brown.
- Blend pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sweetener until smooth.
- Add heavy cream and cream cheese; blend until combined.
- Fill each muffin cup with the mixture and bake for an additional 20-25 minutes until slightly wobbly in the center.
- Cool for at least an hour before serving; top with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg