Description
A delightful low-carb treat that offers the warm flavors of traditional pumpkin pie without the sugar and carbs.
Ingredients
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1/3 cup granulated monk fruit or erythritol
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- Pinch of salt
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp monk fruit or keto sweetener
- Pinch of cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or parchment paper liners.
- In a bowl, mix the almond flour, melted butter, and sweetener together. Press 1–2 teaspoons of this mixture into each liner. Bake for 6–7 minutes until lightly golden.
- In another bowl, whisk together the pumpkin, eggs, sweetener, almond milk, vanilla extract, pumpkin pie spice, and a pinch of salt until smooth.
- Divide the filling evenly into the muffin liners, either over the crust or directly if you prefer crustless. Bake for 22–25 minutes until the centers are just set.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
Notes
For a smoother filling, blend the pumpkin batter using a hand blender or food processor. Adjust sweetness as desired. Optional: add chopped nuts or sugar-free chocolate chips to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto