Description
These sweet, spiced, and bite-sized keto pumpkin pie bites are everything you love about pumpkin pie in a perfectly portioned treat. Ideal for holiday dessert tables, fall parties, or an after-dinner indulgence, they’re low-carb but packed with flavor. With a buttery almond flour crust and creamy pumpkin filling, topped with whipped cream, they’re the perfect grab-and-go festive dessert.
Ingredients
For the Crust:
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1 1/2 cups almond flour
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1/4 cup melted butter
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2 tbsp powdered erythritol
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1/2 tsp cinnamon
For the Pumpkin Filling:
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1 cup pumpkin puree (unsweetened)
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1/3 cup powdered erythritol (or keto sweetener)
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1 large egg
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1/3 cup heavy cream
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1 tsp vanilla extract
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1 tsp pumpkin pie spice
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1/2 tsp cinnamon
For Topping:
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Sugar-free whipped cream
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Ground cinnamon for dusting
Instructions
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Preheat oven to 350°F (175°C). Grease a mini muffin tin.
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Mix almond flour, butter, erythritol, and cinnamon until crumbly. Press into mini muffin cups to form crusts.
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In a bowl, whisk pumpkin puree, erythritol, egg, cream, vanilla, and spices until smooth.
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Spoon filling into each crust.
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Bake for 18–20 minutes until set. Cool completely.
Notes
Store in the fridge for up to 5 days.
For a nut-free option, use sunflower seed flour instead of almond flour.
Can be frozen—thaw before serving.