It doesn’t have to be fall to enjoy this Keto mini chocolate pumpkin pie! If you’ve got time, you can even whip up a little crust for it.
If You Want An Advance Level of Premium Keto Diet Recipes (100+ Healthy & Tasty) Then Join – Our 21-Days Keto Diet Challenge
Join The 21 Days Keto Diet Challenge for Weight Loss Here
How to Make This Keto
Pies are famous for their deliciousness and their association with holidays and festivities. However, traditional pies are far from Keto-friendly. The filling is usually loaded with sugar and dairy, while the crust is packed with more sugar, fat, and flour.
To make a pie Keto-friendly, you need to revamp the filling and the crust.
Upgrading the Filling
For this chocolate pumpkin pie, instead of using sugary milk chocolate, opt for cacao powder to get that rich chocolatey taste. Coconut butter and coconut cream add creaminess, and ghee (clarified butter) is a great substitute for regular butter as it’s better tolerated by most people. Pumpkin pie spice brings in the warm fall flavors, and a Keto-friendly sweetener keeps your blood sugar in check.
Making a Keto Crust
Pie crust is actually pretty simple to make. Traditionally, it’s made with flour, sugar, and butter, but those ingredients don’t fit into a Keto diet. Instead, use a blend of almond flour, flax meal, coconut flour, and water. This alternative crust is low-carb and easy to prepare, taking only about half an hour. It’s definitely worth the effort!
Join The 21 Days Keto Diet Challenge for Weight Loss Here
Keto Diet Food List
If you sometimes forget which foods are Keto-friendly, check out this comprehensive Keto diet foods list. It will help you stay on track with your diet and make intentional eating choices.
Ingredients
- 3 Tablespoons (45 g) coconut butter (or pumpkin puree)
- 3 Tablespoons (45 ml) coconut cream
- 3 Tablespoons (45 ml) ghee
- 3 Tablespoons (18 g) cacao powder
- 1 teaspoon (2 g) pumpkin pie spice (blend of ground cinnamon, nutmeg, ginger, cloves in high speed blender)
- Sweetener of choice
- Keto mini pie crust (recipe makes 4)
Instructions
- Make the Crust: Prepare 4 mini pie crusts following the Keto pie crust recipe.
- Melt Ingredients: Melt the coconut butter, coconut cream, and ghee together in a bowl (microwave or stovetop). Stir in the cacao powder and pumpkin pie spice.
- Blend and Fill: Blend well and spread the mixture into the pie crusts.
- Chill: Refrigerate for 1-2 hours for a more solid consistency.
- Serve: Sprinkle a bit of cacao or pumpkin pie spice on top and add a dash of coconut whipped cream before serving, if desired.
Notes
All nutritional data are estimated and based on per serving amounts. Enjoy your Keto mini chocolate pumpkin pie anytime you crave a delightful low-carb treat!
Join The 21 Days Keto Diet Challenge for Weight Loss Here
FAQ
Q: What makes this chocolate pumpkin pie Keto-friendly?
A: This pie uses Keto-approved ingredients such as cacao powder instead of sugary milk chocolate, and coconut butter and coconut cream instead of dairy. The crust is made from almond flour, flax meal, and coconut flour, which are low-carb alternatives to traditional flour.
Q: Can I use regular butter instead of ghee?
A: Yes, you can use regular butter, but ghee is recommended because it is clarified butter and typically better tolerated by most people.
Q: What sweetener should I use?
A: You can use any Keto-friendly sweetener such as stevia, erythritol, or monk fruit sweetener. Adjust the amount to your taste preference.
Q: How long does it take to prepare and chill the pie?
A: The preparation time, including making the crust, is about 30 minutes. The pie should be chilled in the refrigerator for 1-2 hours for the best consistency.
If You Want An Advance Level of Premium Keto Diet Recipes (100+ Healthy & Tasty) Then Join – Our 21-Days Keto Diet Challenge
Join The 21 Days Keto Diet Challenge for Weight Loss Here
Q: Do I have to make the crust, or can I skip it?
A: You can skip making the crust if you prefer, but the crust adds a delightful texture to the pie. If you opt to make it, it will only take about a half hour.
Q: Can I use pumpkin puree instead of coconut butter?
A: Yes, you can substitute pumpkin puree for coconut butter if you prefer a more traditional pumpkin flavor.
Q: How should I store the leftover pies?
A: Store the leftover pies in an airtight container in the refrigerator. They should be consumed within 3 days for the best taste and texture.
Q: Can I freeze these pies?
A: Yes, you can freeze the pies. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
Q: Are these pies dairy-free?
A: Yes, these pies are dairy-free, as they use coconut cream and ghee instead of traditional dairy products.
Q: Can I use other spices besides pumpkin pie spice?
A: Absolutely! Feel free to experiment with other spices such as cinnamon, nutmeg, or ginger to suit your taste.
Q: What if I don’t have instant coffee for the espresso flavor?
A: If you don’t have instant coffee, you can use brewed espresso. Just make sure to reduce the liquid in the recipe slightly to account for the added moisture.
Q: Can I make a larger pie instead of mini pies?
A: Yes, you can make a larger pie using the same ingredients. You may need to adjust the baking time to ensure the larger pie cooks evenly.
