Embrace the holiday spirit without the carb overload with this delightful Mini Keto Pumpkin Pie Recipe. These individual pies are perfect for satisfying your pumpkin cravings while keeping your keto diet on track. With their rich pumpkin flavor and creamy texture, these mini pies are sure to be a hit at your festive gatherings.
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup melted butter
- 1/4 cup erythritol sweetener
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Equipments
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
How to Make Mini Keto Pumpkin Pie Recipe – Step By Step
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, coconut flour, erythritol, and melted butter. Stir until a crumbly dough forms. Press the dough into the bottoms of a greased muffin tin to form mini crusts. Use a fork to prick the bottoms lightly to prevent air bubbles.
Step 2: Prepare the Filling
In another bowl, whisk together the pumpkin puree, eggs, cream, vanilla extract, cinnamon, nutmeg, and a pinch of salt until smooth. This mixture should be rich and fragrant, capturing the essence of traditional pumpkin pie.
Step 3: Assemble the Pies
Spoon the filling evenly over the prepared crusts in the muffin tin. Fill each crust to just below the top to ensure it doesn’t overflow during baking.
Step 4: Bake the Pies
Place the muffin tin on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the center of the pies is set and a toothpick inserted comes out clean.
Step 5: Cool and Serve
Allow the pies to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Serve cold with whipped cream if desired.
How to Serve Mini Keto Pumpkin Pie Recipe
These mini pies are best served chilled and can be topped with a dollop of sugar-free whipped cream for added indulgence. They make a fantastic dessert for holiday dinners or a comforting keto treat.
Recipe Success Tips & Suggestions
For a crunchier crust, feel free to add a tablespoon of crushed pecans into the dough. Always make sure your oven is preheated for even baking, and use a silicone muffin tray for easy removal and perfectly shaped pies.
High Protein Variation: Power-Pumpkin Pies!
Enhance your mini pumpkin pies with a protein twist by adding a scoop of unsweetened protein powder into the filling. This variation will keep you full longer and add a nutritional punch perfect for those keeping an eye on their protein intake.
Low Carb Twist: Ultra-Low Carb Pumpkin Pies
To reduce the carbs even further, replace the erythritol with monk fruit sweetener and use a mix of almond and pecan flour for the crust. This version stays true to the low-carb diet while offering a deliciously nutty flavor.
Storage Instructions
Once cooled, store your mini keto pumpkin pies in an airtight container in the refrigerator for up to five days. These pies can also be frozen for up to three months, making them a perfect make-ahead dessert option.
FAQs
- Can I use a different sweetener? Yes, you can substitute erythritol with monk fruit or any keto-friendly sweetener of your choice.
- Can I freeze the pies? Absolutely! Freeze in a single layer and thaw in the refrigerator before serving.
- What if I don’t have coconut flour? You can use almond flour as a substitute, though the texture may differ slightly.
- Can I use a regular-sized pie tin? Yes, but adjust the baking time to ensure the center sets properly.
Reflecting on the Delights of Mini Keto Pumpkin Pies
Incorporating these Mini Keto Pumpkin Pies into your holiday traditions allows you to enjoy the warm essence of homemade desserts without disrupting your diet goals. We hope this recipe adds joy to your table and satisfies your sweet cravings! Don’t forget to share your creations with us and comment below on how they turned out!