Description
Indulge in the flavors of fall with this Mini Keto Pumpkin Pie Recipe, a delightful treat that brings together the classic taste of pumpkin pie in a low-carb format. Perfect for holiday gatherings or cozy family dinners, these mini pies are not only guilt-free but also incredibly easy to make. With a nutty almond crust and a creamy pumpkin filling spiced to perfection, they offer a satisfying dessert option for anyone watching their carb intake. Plus, they can be stored or frozen for later enjoyment, ensuring you have a sweet treat whenever the craving strikes.
Ingredients
Scale
- 3/4 cup almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto approved sweetener
- 3 tablespoons butter
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sweetener
- 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 and prepare a muffin tin with silicone baking cups or nonstick spray.
- Mix almond flour, salt, sweetener, and melted butter; press into muffin cups and bake for 10–12 minutes.
- Blend pumpkin puree, eggs, vanilla, pumpkin pie spice, and powdered sweetener until smooth; add heavy cream and blend again.
- Fill crusts with the mixture and bake for 20–25 minutes until set but slightly wobbly.
- Chill for at least an hour before serving topped with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 150
- Sugar: 2g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg