Keto Mini Pumpkin Pie Bites

Name: Keto Mini Pumpkin Pie Bites
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 10 serving
Ingredients: 1 1 cup almond flour; 2 2 tablespoons powdered sweetener; ¾ ¾ teaspoon cinnamon; ¼ ¼ teaspoon salt; 2 2 tablespoons butter; ½ ½ teaspoon Bee Pollen; ¼ ¼ teaspoon blackstrap molasses; ⅔ ⅔ cup pumpkin puree; 3 3 tablespoons heavy cream; 2 2 scoops unflavored whey protein powder; 1 1 large egg; 1 to 2 1 to 2 tablespoons sugar substitute; 1 ½ 1 ½ teaspoon pumpkin pie spice; 1 1 pinch ground black pepper; Whipped Cream

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings
10
Calories
133 kcal
Course
Dessert, Snacks
Cuisine
American

Keto Mini Pumpkin Pie Bites

Ava Acevedo

Report

These creamy and warmly spiced darling mini pumpkin pies taste like fall! Keto, gluten-free and high protein, with the best honey Graham cracker crust bottoms!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

Keto Graham cracker crust

1 1 cup almond flour
2 2 tablespoons powdered sweetener
¾ ¾ teaspoon cinnamon
¼ ¼ teaspoon salt if using unsalted butter
2 2 tablespoons butter melted
½ ½ teaspoon Bee Pollen diluted in 1 teaspoon of hot water (optional, for honey flavor)
¼ ¼ teaspoon blackstrap molasses

Pumpkin pie bites

⅔ ⅔ cup pumpkin puree
3 3 tablespoons heavy cream
2 2 scoops unflavored whey protein powder
1 1 large egg
1 to 2 1 to 2 tablespoons sugar substitute (See notes)
1 ½ 1 ½ teaspoon pumpkin pie spice plus more to sprinkle on top
1 1 pinch ground black pepper
Whipped Cream optional, for topping

Add to Shopping List

Instructions

Keto Graham cracker crust

Start by lightly toasting the almond flour on a dry pan, constantly mixing until it gets golden. Wait for it to cool down and then proceed with the recipe (Alternatively, you can skip this step and then blind bake the crust instead, but toasting the flour gives better flavor)
Mix all the dry ingredients: almond flour, powdered erythritol, cinnamon and salt.
Melt the butter. Dissolve the bee pollen in one teaspoon warm water, and add it to the melted butter, together with the blackstrap molasses (if using) and mix.
Mix well the melted butter with the powder ingredients until it's an evenly moist crumb.
Divide the moist crumbs into the silicone liners or muffin pan (greased with butter) and press down to form the crust.

Pumpkin pie filling

Mix all the pumpkin pie filling ingredients with a large whisk, until the batter is very smooth and lump free.
Pour the pumpkin pie batter into the liners prepared with bottom crusts and take them into the pre-heated oven at 170 °C (340 °F) until tops are set (about 12-14 minutes)
Remove from the oven and let them cool down completely. Add whipped cream as desired before serving.

Notes

Make it sweeter: One tablespoon of keto sugar equivalent sweetener makes these mini pumpkin pies lightly sweet, two tablespoons makes them really dessert-like sweet. It's your choice!
Sweetener for crust: The sweetener for the crust needs to be powdered (not granulated). Preferably, use an erythritol based sweetener for the crust because it improves the crunch texture.
Pumpkin pie spice mix: You can substitute for 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of ground nutmeg. If you like, you can also add 1/8 teaspoon of clove powder.