Keto Mini Pumpkin Pie Bites
User Reviews
5
Keto Mini Pumpkin Pie Bites
Description
These mini pumpkin pies start with a crust made from almond flour toasted to bring out nutty flavors, combined with powdered sweetener, cinnamon, salt, melted butter, and optional bee pollen and molasses for deeper notes. The crust is pressed into silicone liners or muffin pans.
The filling mixes pumpkin puree, heavy cream, unflavored whey protein, an egg, sugar substitute, pumpkin pie spice, and a touch of black pepper for subtle heat and complexity. After filling, the pies are baked until just set, and can be topped with whipped cream.
The spice profile, including pumpkin pie spice and black pepper, adds warmth and a hint of unexpected peppery depth. The texture contrasts the firm, crumbly crust with the creamy filling, making these bites satisfying and flavorful in small portions.
Ingredients
Keto Graham cracker crust
- 1 cup almond flour
- 2 tablespoons powdered sweetener
- ¾ teaspoon cinnamon
- ¼ teaspoon salt if using unsalted butter
- 2 tablespoons butter melted
- ½ teaspoon bee pollen diluted in 1 teaspoon of hot water (optional, for honey flavor)
- ¼ teaspoon blackstrap molasses
Pumpkin pie bites
- ⅔ cup pumpkin puree
- 3 tablespoons heavy cream
- 2 coops whey protein powder unflavored
- 1 egg large
- 1 to 2 to 2 tablespoons sugar substitute (See notes)
- 1 ½ teaspoon pumpkin pie spice plus more to sprinkle on top
- 1 pinch black pepper ground
- Whipped Cream optional, for topping
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
- Sweeter pies can be made by adding between 1 to 2 tablespoons of keto-friendly sweetener based on preference.
- Use powdered erythritol for the crust sweetener to enhance crunch and texture.
- You can substitute the pumpkin pie spice with a mix of 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of nutmeg, adding clove powder if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 133kcal | 7% |
| Carbohydrates | 2.7g | 1% |
| Protein | 8.1g | 16% |
| Fat | 10g | 15% |
| Fiber | 1.1g | 4% |
| Sugar | 0.7g | 1% |
| Net Carbohydrates | 1.6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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