Description
Indulge guilt-free this holiday season with our Mini Keto Pumpkin Pie Recipe! Perfect for Thanksgiving, Christmas, or a cozy night in, these adorable mini pies are packed with the classic flavors of pumpkin spice and feature a delicious almond flour crust. Each bite is creamy, sweet, and low-carb—ideal for anyone following a keto lifestyle. You can easily make them ahead of time and freeze individual servings for a quick treat anytime. Delight your family and friends with this wholesome dessert that satisfies cravings without compromising your dietary goals.
Ingredients
Scale
- 3/4 cup almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto-approved sweetener (like Swerve)
- 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 (like Swerve Confectioners)
- For topping: 1/2 cup heavy whipping cream, 2 oz cream cheese, and 2 tablespoons powdered sweetener
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with silicone baking cups or nonstick spray.
- In a bowl, mix almond flour, salt, sweetener, and melted butter until it resembles wet sand.
- Press the mixture into muffin cups and bake for 10-12 minutes until golden brown.
- Meanwhile, blend pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener until smooth.
- Add heavy cream and cream cheese to the blender; blend again until creamy.
- Pour the 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 on top.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini pie (55g)
- Calories: 150
- Sugar: 1g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg