Description
These Mini Keto Pumpkin Pies are creamy, spiced, and perfectly portioned for individual servings. Great for Thanksgiving, fall gatherings, or a quick weeknight treat, they combine the classic taste of pumpkin pie with a buttery almond flour crust—all while staying low in carbs and sugar-free. Topped with whipped cream and a sprinkle of cinnamon, these mini pies are festive, guilt-free, and just the right size for satisfying a sweet craving.
Ingredients
Crust:
-
1 ½ cups almond flour
-
3 tbsp melted butter
-
2 tbsp powdered erythritol (or preferred keto sweetener)
-
½ tsp cinnamon
Filling:
-
1 (15 oz) can pumpkin puree
-
½ cup heavy cream
-
2 large eggs
-
½ cup powdered erythritol or monk fruit sweetener
-
1 tsp vanilla extract
-
1 ½ tsp pumpkin pie spice
-
½ tsp cinnamon
-
Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
-
In a bowl, mix almond flour, butter, erythritol, and cinnamon until crumbly. Press into the bottoms of each muffin cup.
-
In another bowl, whisk pumpkin puree, cream, eggs, sweetener, vanilla, and spices until smooth.
-
Spoon filling evenly over crusts.
-
Bake for 22–25 minutes, until centers are just set.
-
Cool completely, then chill before serving. Top with whipped cream.
Notes
Store in the refrigerator for up to 5 days.
Freeze in airtight containers for up to 2 months.
For dairy-free, substitute coconut cream for heavy cream.