Introduction

These Mini Keto Pumpkin Pies are the perfect low-carb treat for fall or any time you crave a delicious pumpkin dessert. With a buttery almond flour crust and creamy pumpkin filling, they’re rich, flavorful, and easy to make. Plus, they come topped with a fresh keto-friendly whipped cream for the perfect finishing touch.

A small dessert with two layers, the bottom layer is a light brown crumbly crust with ridged edges forming a cup shape, and the top layer is a smooth, slightly darker caramel-colored filling. On top, there is a swirl of white creamy whipped topping with soft peaks. The dessert sits on a white square plate with a silver fork next to it on a white marbled surface with an orange cloth seen in the background. photo taken with an iphone --ar 4:5 --v 7

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 (for whipped cream)

2 tablespoons powdered sweetener (for whipped cream)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a muffin tin with silicone baking cups or spray with nonstick cooking spray.

Step 2: Make the crust by combining almond flour, salt, sweetener, and butter in a medium bowl. Stir until the mixture resembles wet sand.

Step 3: Press one tablespoon of the crust mixture evenly into the bottom of each muffin cup. Bake for 10-12 minutes until golden brown.

Step 4: While the crust is baking, prepare the filling by blending pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sweetener until smooth.

Step 5: Add heavy cream and cream cheese to the blender and blend again until fully combined and smooth.

Step 6: Pour the pumpkin filling into each baked crust, filling nearly to the top.

Step 7: Bake for 20-25 minutes, until the filling is set but still has a slight wobble. Chill for at least one hour before serving.

Step 8: To make the whipped cream, beat heavy cream and powdered sweetener together using a hand or stand mixer.

Step 9: Continue whipping until stiff peaks form.

Step 10: Serve each mini pumpkin pie with a dollop of keto whipped cream on top.

Tips & Variations

Use silicone baking cups for easy removal and less mess.

Adjust the sweetness to your taste by varying the amount of keto sweetener.

For a dairy-free version, substitute butter with coconut oil and use coconut cream instead of heavy cream.

Add chopped pecans or walnuts on top for extra crunch and flavor.

FAQs

Can I make these mini pies ahead of time?

Yes, you can prepare them a day in advance and store them in the refrigerator. Chilling helps the filling set perfectly and the flavors meld nicely.

What sweeteners work best for keto pumpkin pie?

Swerve and other erythritol-based sweeteners are great as they measure cup-for-cup like sugar and don’t affect blood sugar. You can also use monk fruit sweetener or a blend of keto-approved sweeteners based on your preference.