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Mini Keto Pumpkin Pie

Mini keto pumpkin pie topped with a swirl of whipped cream and a sprinkle of cinnamon, served on a square white plate.
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Mini Keto Pumpkin Pies are low-carb, single-serve desserts featuring an almond flour crust and creamy pumpkin filling. Perfect for holidays, meal prep, or guilt-free indulgence on a keto diet.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup cream cheese, softened
  • 1/3 cup keto sweetener (monk fruit or erythritol blend)
  • 1 cup canned pumpkin (100% pure)
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, combine almond flour, melted butter, salt, and cinnamon. Mix well.
  3. Press crust mixture into muffin tins or mini tart pans and bake for 8–10 minutes until lightly golden. Set aside to cool.
  4. In a separate bowl, beat softened cream cheese and sweetener until smooth.
  5. Add canned pumpkin, eggs, heavy cream, vanilla, and pumpkin pie spice. Mix until fully combined.
  6. Pour filling into pre-baked crusts, filling almost to the top.
  7. Bake for 20–25 minutes until the center is just set.
  8. Cool at room temperature, then chill for at least 2 hours before serving.
  9. Top with sugar-free whipped cream if desired.

Notes

  • Use silicone molds for easy release of pies.
  • Let pies cool gradually to prevent cracking.
  • Can be frozen for up to 2 months.
  • Crustless version reduces carbs further.
  • Use dairy-free alternatives for cream and cream cheese if needed.

Nutrition

Find it online: https://recipeeasily.com/mini-keto-pumpkin-pie-recipe/