Mini Keto Pumpkin Pie Bites
Creamy, cozy, and full of pumpkin spice goodness — these Mini Keto Pumpkin Pie Bites are everything you love about fall in one low-carb, bite-sized treat. With a buttery almond flour crust and a rich pumpkin filling, they’re perfect for parties, snacking, or guilt-free indulgence.
Ingredients
- For the Crust:
- 1 ½ cups almond flour
- 3 tbsp melted butter unsalted
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp cinnamon
- Pinch of salt
- For the Pumpkin Filling:
- ¾ cup pumpkin puree not pumpkin pie filling
- 4 oz cream cheese softened
- 1 large egg
- ¼ cup powdered erythritol
- 1 tsp pumpkin pie spice or mix of cinnamon, nutmeg & cloves
- ½ tsp vanilla extract
- Pinch of salt
- Optional Topping:
- Sugar-free whipped cream
- Dash of cinnamon or nutmeg
Instructions
- Preheat the Oven:
- Preheat to 325°F (165°C). Line a mini muffin pan with paper liners or grease well.
- Make the Crust:
- Mix almond flour, melted butter, erythritol, cinnamon, and salt until crumbly.
- Press about 1 tablespoon into each muffin cup and bake for 5–7 minutes, until golden. Cool.
- Prepare the Filling:
- Beat cream cheese and pumpkin puree until smooth.
- Add sweetener, spice, vanilla, egg, and salt. Mix until creamy.
- Fill and Bake:
- Spoon filling into each crust. Bake 15–18 minutes, until centers are just set.
- Cool and Chill:
- Let cool completely, then refrigerate for at least 2 hours (or overnight) for best texture.
- Add Topping:
- Before serving, top each bite with whipped cream and a sprinkle of cinnamon or nutmeg.
Notes
Chill fully for the perfect cheesecake-like texture.
Use pure pumpkin puree, not pumpkin pie filling.
Make ahead — they taste even better the next day.
Swap almond flour with crushed pecans for a nutty crust variation.
For dairy-free, use vegan cream cheese and coconut oil.