KETO MINI PUMPKIN PIES

As I have stated before, I do not follow a Keto diet. For those of you who do, here is a recipe for some mini pumpkin pie for you this Fall or anytime.

1 1/2 cups superfine blanched almond flour

1/2 cup + 3 tbsp low-carb sweetener for baking, divided

1/2 cup salted butter, softened

3/4 cup canned pumpkin

1/4 cup heavy whipping cream

1 egg

1 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp vanilla extract

Mix flour, 1/2 cup sweetener and butter. Divide evenly among 12 muffin greased cups and press onto the bottoms and sides of the cups, creating nest shapes. Bake at 425-degrees until the edges are browned, approximately 9-10 minutes. Set aside and lower oven temperature to 350 degrees.

Mix the remaining ingredients and divide evenly among the crusts. Bake at 350 degrees and bake 27-30 minutes until a pick inserted in the centers comes out clean.

Top with low-carb whipped cream, if desired.

Yield: 12 serving

file photo for reference only