Description

These Mini Keto Pumpkin Pies are creamy, spiced, and perfectly portioned—ideal for holiday gatherings or anytime you crave a festive treat without the carbs. Made with an almond flour crust and sweetened with keto-friendly sweetener, they deliver all the cozy flavors of pumpkin pie while staying sugar-free and low-carb. Easy to bake ahead and freezer-friendly, they’re a must-have recipe for keto Thanksgiving dessert tables.

Ingredients

Scale

Crust:

2 cups almond flour
1/4 cup melted butter (unsalted)
2 tbsp powdered erythritol (or monk fruit sweetener)
1/2 tsp cinnamon

Filling:

1 (15 oz) can pumpkin puree
1/2 cup heavy cream
2 large eggs
1/2 cup powdered erythritol (or preferred keto sweetener)
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
In a bowl, mix almond flour, butter, sweetener, and cinnamon. Press about 1–2 tbsp into each muffin cup to form a crust.
Bake crusts for 8–10 minutes until lightly golden.
In another bowl, whisk pumpkin puree, heavy cream, eggs, sweetener, vanilla, spice, and salt until smooth.
Pour filling evenly over crusts.
Bake for 25–28 minutes, until centers are set but slightly jiggly.
Cool completely, then refrigerate at least 2 hours before serving.

Top with sugar-free whipped cream and a sprinkle of cinnamon.

Notes

Store in fridge for up to 5 days or freeze for up to 2 months.

Coconut flour can be used instead of almond flour (adjust liquid as needed).

Sweetener amounts can be adjusted to taste.