Ingredients

For the Almond Flour Keto Pie Crust:

¾ cup finely ground almond flour
⅛ teaspoon salt
2 tablespoons keto approved sweetener (such as Swerve)
3 tablespoons butter, softened

For the Keto Mini Pumpkin Pies Filling:

¾ cup organic pumpkin puree
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
⅓ cup powdered sweetener (such as Swerve Confectioners)
½ cup heavy whipping cream
2 oz cream cheese

For the Sugar Free Whipped Cream:

½ cup heavy cream
2 tablespoons powdered sweetener

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with silicone baking cups or spray with nonstick cooking spray.

Step 2: In a medium bowl, combine almond flour, salt, sweetener, and softened butter. Stir until the mixture is well combined and resembles wet sand.

Step 3: Press about one tablespoon of the crust mixture evenly into the bottom of each muffin cup. Bake for 10-12 minutes until golden brown, then remove and let cool.

Step 4: While the crust bakes, combine pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener in a blender or stand mixer. Blend until smooth.

Step 5: Add heavy cream and cream cheese to the pumpkin mixture and blend again until smooth and creamy.

Step 6: Pour the pumpkin filling into each pre-baked crust, filling nearly to the top of each muffin cup.

Step 7: Bake for 20-25 minutes, until the filling is set but still slightly wobbly in the center. Remove from oven and chill for at least 1 hour before serving.

Step 8: To make the sugar free whipped cream, whip heavy cream and powdered sweetener in a bowl using a hand or stand mixer until stiff peaks form.

Step 9: Serve each mini pumpkin pie with a dollop of the keto whipped cream and enjoy!

Tips & Variations

You can make these mini pumpkin pies crustless by skipping the crust ingredients and baking only the filling. The texture will be softer but still delicious.

For a dairy-free option, substitute coconut cream for heavy cream and use dairy-free cream cheese.

Check pumpkin puree labels to avoid added sugars, or use homemade pumpkin puree for the freshest flavor.

Try different keto-friendly sweeteners like erythritol, allulose, monk fruit, or stevia depending on your preference.

Storage

Store mini keto pumpkin pies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw overnight in the fridge before serving, or microwave briefly if needed. If frozen without whipped cream, prepare fresh whipped cream when ready to serve.

FAQs

Can I use canned pumpkin puree instead of homemade?

Yes, canned pumpkin puree works well as long as it has no added sugars. Homemade puree is preferred for freshness and flavor, but canned is a convenient alternative.

Is pumpkin keto-friendly?

Yes, pumpkin is fairly low in carbs and high in fiber, making it suitable for a keto diet when consumed in controlled portions. It’s also rich in vitamins such as A and K.