All the creamy, spiced goodness of pumpkin pie in perfectly portioned bites—these Keto Pumpkin Pie Bites are a dessert dream come true!
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☐ 1 cup unsweetened pumpkin puree ☐ ½ cup heavy cream ☐ ¼ cup erythritol or preferred keto sweetener ☐ 2 large eggs ☐ 1 tablespoon pumpkin pie spice ☐ 1 teaspoon vanilla extract ☐ ¼ teaspoon sea salt ☐ ½ cup almond flour ☐ ¼ cup coconut flour ☐ ¼ cup melted unsalted butter
1. Preheat oven to 350°F (175°C) and grease or line a mini muffin tin.
2. Whisk pumpkin puree, heavy cream, erythritol, eggs, pumpkin pie spice, vanilla, and sea salt in a bowl.
3. Mix almond flour, coconut flour, and melted butter to form the crust.
4. Press crust into each muffin tin cavity and flatten.
5. Fill each cavity ¾ full with pumpkin mixture, tap to remove air bubbles.
6. Bake for 20-25 minutes, cool in the tin for 10 minutes, then transfer to a wire rack.
Be careful not to underbake, as this will result in soft centers. Check with a toothpick—it should come out mostly clean; if wet, bake for 2-3 more minutes.
Craving pumpkin pie? Whip up these Pumpkin Pie Bites for a quick and delicious low-carb treat that’s great for any occasion!