Description

Indulge in the flavors of fall with this Mini Keto Pumpkin Pie Recipe—a delightful, guilt-free treat perfect for holiday gatherings or cozy evenings at home. These mini pies feature a creamy pumpkin filling made with wholesome ingredients, nestled in a buttery almond crust, allowing you to enjoy the essence of traditional pumpkin pie without compromising your low-carb lifestyle. Easy to prepare and customizable, these individual servings are ideal for sharing or savoring alone. Top them with a dollop of whipped cream or serve alongside warm beverages for an irresistible dessert experience that everyone will love.

Ingredients

Scale

3/4 cup finely ground almond flour
1/8 teaspoon salt
2 tablespoons keto-approved sweetener
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
Whipped cream (for topping)

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Instructions

Preheat oven to 350°F (175°C) and prepare a muffin tin with silicone cups or cooking spray.
In a bowl, combine almond flour, salt, sweetener, and melted butter; mix until it resembles wet sand. Press into muffin cups.
Bake crusts for 10-12 minutes until golden brown.
Blend pumpkin puree, eggs, vanilla extract, spices, and powdered sweetener until smooth.
Add cream cheese and heavy whipping cream; blend until fully combined.
Fill baked crusts with pumpkin mixture and bake for another 20-25 minutes until set.
Chill pies in the refrigerator 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 (55g)
Calories: 180
Sugar: 2g
Sodium: 110mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg