Description

Indulge in the flavors of fall with this delightful Mini Keto Pumpkin Pie Recipe. Perfectly portioned for guilt-free enjoyment, these mini pies feature a creamy pumpkin filling nestled in a buttery almond flour crust. Ideal for holiday gatherings or as a sweet snack to keep on hand, they are so delicious that your friends and family won’t believe they’re low-carb and keto-friendly. With simple ingredients and easy preparation steps, you can whip up these tasty treats even if you’re new to baking. Elevate your dessert experience by serving them with keto whipped cream or your favorite low-carb toppings.

Ingredients

Scale

3/4 cup finely ground almond flour
1/8 teaspoon salt
2 tablespoons keto approved sweetener (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

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with silicone baking cups.
Mix almond flour, salt, sweetener, and butter in a bowl until resembling wet sand. Press into muffin cups.
Bake crusts for 10-12 minutes until golden brown.
Blend pumpkin puree, eggs, vanilla, spices, and sweetener until smooth; add heavy cream and cream cheese; blend again.
Pour filling into crusts; bake for an additional 20-25 minutes until set but slightly wobbly in the center.
Chill for at least one hour before serving. Top with keto whipped cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie (45g)
Calories: 130
Sugar: 2g
Sodium: 85mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg