Description
Indulge in the flavors of fall with this Mini Keto Pumpkin Pie Recipe. These delightful mini pies are perfect for holiday gatherings or cozy nights in, offering a guilt-free dessert that everyone will love—even those not following a keto diet. With a rich pumpkin filling and a buttery almond flour crust, each bite captures the essence of the season without compromising on your dietary goals. Easy to make and versatile for freezing, these mini treats are your new go-to for festive occasions or a sweet snack anytime.
Ingredients
- 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 the oven to 350°F (175°C) and line a muffin tin with silicone cups or spray with non-stick spray.
- In a bowl, combine 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.
- While baking, blend pumpkin puree, eggs, vanilla, pumpkin spice, and sweetener until smooth. Add cream and cream cheese; blend again.
- Pour filling into baked crusts and bake for another 20-25 minutes until set but slightly wobbly in the center.
- Chill for at least an hour before serving with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (60g)
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg