Description
Delicious bite-sized treats that capture the warm flavors of fall while fitting within a keto lifestyle.
Ingredients
Scale
- 3/4 cup finely ground almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto-approved sweetener (like Swerve)
- 3 tablespoons butter, melted
- 3/4 cup organic pumpkin puree
- 2 large eggs, room temperature
- 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, softened
- 2 tablespoons powdered sweetener
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with silicone baking cups or spray with nonstick cooking spray.
- In a medium bowl, combine almond flour, salt, sweetener, and melted butter. Mix until it resembles wet sand.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
- Bake the crust for 10-12 minutes until golden brown.
- In a blender, combine pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener. Blend until smooth.
- Add heavy cream and softened cream cheese to the mixture and blend again until smooth.
- Pour the filling into the muffin cups, nearly to the top.
- Bake again for 20-25 minutes until the filling is set with a slight wobble.
- Cool at room temperature then chill in the fridge for at least an hour.
- Whip the heavy cream and sweetener in a bowl until stiff peaks form.
- Top each mini pie with a dollop of keto whipped cream before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze wrapped for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg