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Mini Keto Pumpkin Pie Recipe

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★★★★★

4.7 from 78 reviews

These Mini Keto Pumpkin Pies are a delicious, low-carb twist on a classic fall dessert. Featuring a buttery almond flour crust and a creamy pumpkin filling sweetened with keto-friendly sweeteners, they are perfect for anyone following a keto lifestyle or looking to reduce sugar intake. Topped with homemade keto whipped cream, these individual pies are easy to make and ideal for holiday gatherings or a cozy treat.

Ingredients

Scale

Crust

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

Filling

  • 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

Keto Whipped Cream Topping

  • 1/2 cup heavy cream
  • 2 tablespoons powdered sweetener (Swerve Confectioners)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with silicone baking cups or spray each cup with nonstick cooking spray to prevent sticking.
  2. Make the Crust: In a medium bowl, combine the almond flour, salt, keto sweetener, and butter. Stir until the mixture resembles wet sand and is well combined.
  3. Form and Bake the Crusts: Press about one tablespoon of the crust mixture evenly into the bottom of each muffin cup. Bake in the preheated oven for 10-12 minutes until the crusts turn golden brown. Remove from oven and set aside.
  4. Prepare the Filling: While the crusts bake, blend the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener in a high-powered blender or stand mixer until smooth and well combined.
  5. Add Cream and Cream Cheese: Add the heavy whipping cream and cream cheese to the blender mixture. Blend again until the filling is completely smooth and creamy.
  6. Fill the Crusts: Pour the pumpkin filling evenly into each baked crust cup, filling nearly to the top.
  7. Bake the Pies: Return the muffin tin to the oven and bake for 20-25 minutes. The filling should be set but still have a slight wobble. Remove from oven and allow pies to cool, then chill for at least one hour before serving.
  8. Make Keto Whipped Cream: In a large bowl, combine the heavy cream and powdered sweetener. Using a hand mixer or stand mixer, whip the mixture until stiff peaks form.
  9. Serve: Top each chilled mini pumpkin pie with a dollop of the keto whipped cream. Enjoy!

Notes

  • Ensure the almond flour is finely ground for a better crust texture.
  • Use organic pumpkin puree without added sugars for the best keto-friendly results.
  • Allow the pies to chill properly for easier slicing and enhanced flavor.
  • Substitute the keto sweetener with other erythritol or monk fruit sweeteners if preferred.
  • Use silicone baking cups for easy removal, or grease the muffin tin well to prevent sticking.

Keywords: keto pumpkin pie, mini pumpkin pie, keto dessert, low carb pumpkin pie, sugar free pumpkin pie, keto holiday dessert, almond flour crust, keto whipped cream

Find it online: https://yumwithmia.com/mini-keto-pumpkin-pie-recipe/