Mini Keto Pumpkin Pie Recipe
This Mini Keto Pumpkin Pie recipe is a perfect low-carb dessert for fall festivities, offering all the traditional flavors of pumpkin pie while staying keto-friendly. Made with an almond flour crust and a creamy pumpkin filling, these individual-sized pies are easy to bake, freezer-friendly, and deliciously satisfying. Ideal for holiday gatherings or a quick keto dessert, they are topped with sugar-free whipped cream for the perfect finishing touch.
- Time: 162 min
- Servings: 12
Source: recipiana
Ingredients
- finely ground almond flour
- teaspoon salt
- tablespoons keto-approved sweetener
- tablespoons butter
- organic pumpkin puree
- large eggs
- teaspoon vanilla extract
- teaspoons pumpkin pie spice
- powdered sweetener
- heavy whipping cream
- cream cheese
- heavy cream
- tablespoons powdered sweetener