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

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4.2 from 72 reviews

  • Author: Sophia
  • Total Time: 1 hour 50 minutes (including chilling time)
  • Yield: 6 mini pumpkin pies
  • Diet: Low Carb

Description

This Mini Keto Pumpkin Pie recipe offers a delicious low-carb twist on the classic fall favorite. Featuring a buttery almond flour crust and a creamy, spiced pumpkin filling, these individual pies are perfect for portion control and easy entertaining. Topped with sugar-free whipped cream, this recipe is ideal for those following a keto or low-carb lifestyle who want to enjoy seasonal flavors without the extra carbs.

Ingredients

Almond Flour Keto Pie Crust

  • ¾ cup finely ground almond flour
  • ⅛ teaspoon salt
  • 2 tablespoons keto approved sweetener (Swerve recommended)
  • 3 tablespoons butter

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 (Swerve Confectioners)
  • ½ cup heavy whipping cream
  • 2 oz cream cheese

Sugar Free Whipped Cream

  • ½ cup heavy cream
  • 2 tablespoons powdered sweetener

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Line a muffin tin with silicone baking cups or spray each cup with nonstick cooking spray to prevent sticking.
  2. Make the Pie Crust: In a medium bowl, combine the almond flour, salt, keto sweetener, and butter. Stir until the mixture resembles wet sand, ensuring all ingredients are well incorporated.
  3. Form and Bake Crusts: Press about one tablespoon of the crust mixture evenly into the bottom of each prepared muffin cup. Bake in the oven for 10-12 minutes, or until the crusts turn golden brown. Remove and allow to cool slightly.
  4. Prepare Pumpkin Filling: While the crusts bake, add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener to a high-powered blender or stand mixer. Blend until smooth and fully combined.
  5. Add Cream and Cream Cheese: Incorporate the heavy whipping cream and cream cheese into the pumpkin mixture. Blend again until the mixture is smooth and creamy.
  6. Fill and Bake Pies: Pour the pumpkin filling into each baked crust, filling nearly to the top. Bake in the oven for 20-25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from oven and chill the pies for at least one hour to fully set.
  7. Make Sugar-Free Whipped Cream: In a large bowl, whip the heavy cream and powdered sweetener using a hand or stand mixer. Continue whipping until stiff peaks form, indicating a stable whipped cream.
  8. Serve: Top each chilled mini pumpkin pie with a dollop of the sugar-free whipped cream. Serve chilled and enjoy this keto-friendly fall dessert.

Notes

  • For best results, use a high-powered blender or stand mixer to ensure a smooth pumpkin filling.
  • Pressing the crust mixture firmly into the muffin tin helps create a sturdy base for the filling.
  • Chilling the pies after baking helps the filling set properly and enhances the flavors.
  • You can substitute the keto sweetener with your preferred low-carb sweetener, ensuring it’s in powdered form for the filling and whipped cream.
  • Using silicone muffin cups makes removing the mini pies easier and prevents sticking.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/mini-keto-pumpkin-pie-with-low-carb-almond-flour-crust-and-sugar-free-whipped-cream-recipe/