Description
These Keto Pumpkin Pie Bites are creamy, spiced, and irresistibly bite-sized—perfect for Thanksgiving dessert tables, fall parties, or anytime you crave pumpkin pie without the carbs. Made with an almond flour crust and a smooth pumpkin filling, they deliver all the classic holiday flavors in a mini, guilt-free version. Easy to bake, naturally gluten-free, and topped with whipped cream, these little bites are festive crowd-pleasers!
Ingredients
Crust:
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1 1/2 cups almond flour
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1/4 cup melted butter
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3 tbsp powdered erythritol
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1/2 tsp vanilla extract
Pumpkin Filling:
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1 cup pumpkin puree (unsweetened)
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2 large eggs
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1/3 cup heavy cream
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1/3 cup powdered erythritol (or keto sweetener)
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1 tsp pumpkin pie spice
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1/2 tsp cinnamon
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease a mini muffin pan.
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Mix almond flour, melted butter, erythritol, and vanilla until crumbly. Press about 1 tablespoon into each muffin cup to form a crust.
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In a bowl, whisk pumpkin puree, eggs, cream, sweetener, and spices until smooth.
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Spoon filling evenly over the crusts.
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Bake 20–25 minutes, until the centers are set.
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Let cool completely before removing from the pan.
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Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Store in the fridge for up to 5 days.
Freeze in an airtight container for up to 2 months.
Add crushed pecans on top for extra crunch.