Mini Keto Pumpkin Pie
Deliciously creamy pumpkin filling with a crunchy almond crust, perfectly spiced.
Equipment
- Muffin Tin
Ingredients
- 3/4 cup Almond Flour finely ground
- 1/8 tsp Salt
- 2 tbsp Keto-approved Sweetener (Swerve)
- 3 tbsp Butter melted
- 3/4 cup Organic Pumpkin Puree
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 tsp 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
- 2 tbsp Powdered Sweetener
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with silicone cups or spray with nonstick spray.
- Mix almond flour, salt, sweetener, and melted butter until crumbly.
- Press 1 tablespoon of mixture into each muffin cup base. Bake for 10-12 minutes until golden.
- In a blender, combine pumpkin, eggs, vanilla, spices, and sweetener; blend until smooth.
- Add heavy cream and cream cheese; blend again until creamy.
- Pour filling into baked crusts, nearly to the top.
- Bake for 20-25 minutes until set with a slight wobble. Chill for at least 1 hour.
- Whip heavy cream and sweetener until stiff peaks form.
- Serve mini pies topped with whipped cream.
Notes
Feel free to swap any of the toppings with other keto-friendly ingredients. Enjoy!
