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MINI KETO CRUSTLESS PUMPKIN PIES
MINI KETO CRUSTLESS PUMPKIN PIES
Each of these mini keto crustless pumpkin pies has only 5.6g net carbs so indulge without guilt
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Just mix together canned pure pumpkin, eggs, pumpkin pie spice, cinnamon, Swerve sweetener, vanilla and almond milk.
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Pour into greased ramekins and place on a baking tray.
Bake in a 425°F oven for 15 minutes. Then.....
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Turn down the heat to 350°F and bake for 45 minutes until firm.
Take them out of the oven and let them cool.
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Refrigerate for an hour or so if you like it chilled.
Top with whipped cream and you are ready to eat!
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An easy dessert for the fall that is low carb, sugar free, gluten free and just delicious!
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Or try this even easier low carb pumpkin pie pudding. Just minutes to make and no baking.
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