If you’ve been craving a dessert that perfectly blends rich pumpkin flavor with a keto-friendly twist, you have to try this Mini Keto Pumpkin Pie with Low Carb Almond Flour Crust and Sugar-Free Whipped Cream Recipe. These delightful little pies capture the warm spices and creamy texture of classic pumpkin pie, all while staying low carb and gluten-free. The almond flour crust gives a nutty crunch that pairs beautifully with the smooth, spiced pumpkin filling, topped off by a cloud of naturally sweetened whipped cream. It’s a charming, guilt-free treat perfect for any season.

Ingredients You’ll Need

The image shows a metal muffin tray holding twelve small pumpkin cupcakes, each in a colorful silicone liner alternating between yellow and red. Every cupcake has a light orange-brown color and is topped with a small swirl of white whipped cream centered on top. The tray sits on a white marbled surface with a dark orange cloth with fringes partially covering the top right corner. The lighting is soft and natural, highlighting the texture of the cupcakes and the whipped cream. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and how each ingredient plays a key role in building layers of flavor and texture. From the buttery almond flour crust to the luscious pumpkin filling and airy whipped cream, each component is essential and easy to find.

Almond flour: Provides a naturally low-carb, gluten-free base with a subtle nutty taste.
Keto-approved sweetener (Swerve): Keeps the dessert sweet without any sugar or carbs.
Butter: Adds richness and helps bind the crust ingredients perfectly.
Organic pumpkin puree: The heart of the pie, lending moisture, color, and classic pumpkin flavor.
Eggs: Bind the filling and give it structure while adding protein.
Vanilla extract: Enhances the overall flavor with a touch of warmth.
Pumpkin pie spice: A wonderful blend of cinnamon, nutmeg, and cloves for that signature spice punch.
Powdered sweetener (Swerve Confectioners): Sweetens the filling and whipped cream smoothly without graininess.
Heavy whipping cream: Adds creaminess and richness both to the filling and the whipped topping.
Cream cheese: Makes the filling luxuriously smooth and tangy.

How to Make Mini Keto Pumpkin Pie with Low Carb Almond Flour Crust and Sugar-Free Whipped Cream Recipe

Step 1: Prepare the Crust

Start by combining almond flour, salt, sweetener, and butter in a bowl. Mix until the texture resembles wet sand; this ensures a tender, crumbly crust. Press about one tablespoon of this mixture into each muffin cup to form an even layer. Pop the crusts into a preheated 350°F oven for 10-12 minutes, keeping an eye out for a subtle golden hue that signals perfect baking.

Step 2: Make the Pumpkin Filling

While the crust is baking, blend together pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener until smooth and silky. This creates a flavor-packed base that’s bursting with autumn warmth. Next, incorporate heavy cream and cream cheese to enrich and thicken the filling, blending just until completely smooth. This balance of spices and creaminess makes the filling utterly irresistible.

Step 3: Bake the Mini Pies

Pour the luscious pumpkin filling over each pre-baked almond crust, filling the muffin cups almost to the top. Bake again at 350°F for 20-25 minutes, until the filling is set but still gently wobbly in the center—a sign of perfect custard texture. Let the pies chill in the refrigerator for at least an hour; this step is key for developing the right consistency and intensifying the flavors.

Step 4: Whip the Sugar-Free Cream Topping

In a clean bowl, whip heavy cream with powdered sweetener until you achieve stiff peaks. This sugar-free whipped cream adds a light and fluffy contrast to the dense, spiced filling. Dollop a generous spoonful over each mini pie right before serving for that classic finishing touch.

How to Serve Mini Keto Pumpkin Pie with Low Carb Almond Flour Crust and Sugar-Free Whipped Cream Recipe

Garnishes

Sprinkle freshly grated nutmeg or cinnamon on top of the whipped cream for an extra dash of aromatic spice. For a little crunch, add chopped toasted pecans or sliced almonds—these subtle additions elevate the texture and presentation effortlessly.

Side Dishes

Pair these mini pies with a crisp, lightly dressed green salad or a warm cup of spiced chai tea for a cozy fall treat. Their rich flavor also complements a scoop of keto vanilla ice cream if you want to take indulgence up a notch.

Creative Ways to Present

Serve these mini pumpkin pies in festive muffin liners to brighten up your holiday table. For a sophisticated touch, drizzle a little sugar-free caramel sauce over the whipped cream or arrange them on a rustic wooden platter garnished with fresh thyme or rosemary sprigs.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mini pies in an airtight container in the refrigerator. They stay fresh for up to 4 days, making them perfect for quick snacks or unexpected guests without sacrificing flavor or texture.

Freezing

If you want to prepare these ahead of time, you can freeze the mini pies without whipped cream for up to 2 months. Just wrap each pie individually with plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Reheating

To enjoy warm mini pies, place them in a low oven (around 300°F) for 10-12 minutes. Avoid microwaving to preserve the delicate texture of the filling and crust. Add fresh whipped cream right before serving for the best experience.

FAQs

Can I substitute almond flour with coconut flour in this recipe?

Coconut flour behaves very differently because it absorbs more moisture. While possible, you would need much less coconut flour and may have to adjust liquids. For best results, stick with almond flour for the crust in the Mini Keto Pumpkin Pie with Low Carb Almond Flour Crust and Sugar-Free Whipped Cream Recipe.

Is this recipe suitable for people with nut allergies?

Unfortunately, since the crust relies on almond flour, this recipe is not suitable for those with nut allergies. You might consider experimenting with a seed flour crust as a nut-free alternative, but it will change the texture and flavor significantly.

What type of sweeteners work best for this pumpkin pie?

Keto-friendly sweeteners like Swerve or erythritol blends perform best in both the crust and filling because they do not raise blood sugar and don’t have aftertastes. Avoid liquid sweeteners here as they may affect texture.

Can I make the whipped cream in advance?

Yes, you can whip the sugar-free cream a few hours ahead. Keep it refrigerated in a covered bowl, and give it a quick whisk before serving to restore its fluffiness if needed.

How do I ensure the pumpkin filling sets perfectly?

Make sure to bake the pies until the filling is mostly set but still has a slight wobble in the center. Overbaking can cause cracking, and underbaking will leave it too runny. Chilling for at least an hour helps it firm up to the ideal custard-like texture.

Final Thoughts

If you’ve been searching for a delicious seasonal dessert that respects your low-carb lifestyle, this Mini Keto Pumpkin Pie with Low Carb Almond Flour Crust and Sugar-Free Whipped Cream Recipe is an absolute winner. It’s a charming and flavorful treat that brings together the best of fall spices, creamy textures, and guilt-free indulgence. I can’t wait for you to try it and impress your friends and family with this petite, perfect pumpkin delight!