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!
1teaspooncinnamon powderplus more to sprinkle on top as garnish
¼teaspoonginger powder
⅛teaspoonclove powder
1pinchground nutmeg
1pinchblack pepper
whipped creamoptional, for topping
Prevent your screen from going dark
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 bites
Mix all the pumpkin pie 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 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 use 1 1/2 teaspoon of pumpkin pie spice mix instead of the spices listed, plus the black pepper.