Description
Indulge in the flavors of fall with this Mini Keto Pumpkin Pie Recipe! These delightful mini pies offer all the creamy, spiced goodness of traditional pumpkin pie without the carbs. Perfect for holiday gatherings or a cozy night in, they are simple to make and pack a delicious punch that everyone will love. With a crunchy almond flour crust and a velvety filling, these keto-friendly treats will satisfy your sweet tooth while keeping you on track with your dietary goals. Plus, they’re easy to freeze, making them an ideal make-ahead option for busy days!
Ingredients
Scale
- 3/4 cup finely ground almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto approved sweetener (like 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
- 2 tablespoons powdered sweetener
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with silicone baking cups or spray with nonstick cooking 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.
- Blend pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener until smooth. Add cream and cream cheese; blend again.
- Fill baked crusts with the mixture and bake for an additional 20–25 minutes until set but wobbly in the center.
- Chill for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 160
- Sugar: 2g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg