KETO PUMPKIN PIES PICELATTE

This delectable Keto Pumpkin Pies Picelatte combines the comforting flavors of pumpkin pie with the rich indulgence of a picelatte, all while staying true to the ketogenic lifestyle. This recipe is perfect for those looking to enjoy a festive treat without compromising their low-carb goals. The creamy, subtly spiced pumpkin filling nestled in a crisp, keto-friendly crust, topped with a shot of espresso-infused whipped cream, offers a symphony of flavors and textures. Prepare to indulge in a guilt-free, autumn-inspired delight that will tantalize your taste buds.

Ingredients

Keto Pie Crust

170g almond flour

2 tbsp coconut flour

2 tbsp erythritol (or your preferred keto sweetener)

1/4 tsp salt

6 tbsp cold unsalted butter, cubed

1 large egg, beaten

1 tsp vanilla extract

Pumpkin Pie Filling

425g (15 oz) pumpkin puree (not pumpkin pie filling)

120ml heavy cream

2 large eggs

80g erythritol (or your preferred keto sweetener)

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1 tsp vanilla extract

Picelatte Whipped Cream Topping

240ml heavy cream, cold

2 tbsp erythritol (or your preferred keto sweetener)

1 shot (approx. 30ml) espresso, cooled

1/4 tsp vanilla extract

Cooking Instructions

Keto Pie Crust

1. Preheat oven to 175°C (350°F).

2. In a large bowl, combine almond flour, coconut flour, erythritol, and salt.

3. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

4. Add the beaten egg and vanilla extract. Mix until a dough forms.

5. Divide the dough into six equal portions.

6. Press each portion into mini pie tins or muffin tins to form individual pie crusts.

7. Prick the bottom of each crust with a fork to prevent puffing.

8. Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.

   Pumpkin Pie Filling

9. In a large bowl, combine pumpkin puree, heavy cream, eggs, erythritol, pumpkin pie spice, cinnamon, ginger, nutmeg, salt, and vanilla extract.

10. Whisk until smooth and well combined.

11. Pour the pumpkin filling into the cooled pie crusts, filling each to about 3/4 full.

12. Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.

13. Let cool completely before refrigerating for at least 2 hours. This allows thepumpkin pieto set properly.

    Picelatte Whipped Cream Topping

14. In a chilled bowl, combine heavy cream, erythritol, cooled espresso, and vanilla extract.

15. Beat with an electric mixer until stiff peaks form. Be careful not to overwhip.

    Servings & Cook Time

    Servings: 6 mini pies

    Prep Time: 30 minutes

    Cook Time: 35-42 minutes (including crust and filling)

    Serving Suggestions

    To serve, dollop a generous amount of picelatte whipped cream on top of each keto pumpkin pie. A dusting of cinnamon or a sprinkle of finely chopped pecans can add an extra touch of elegance and flavor. To enhance the presentation, consider using small plates or dessert stands. Arrange themini keto pumpkin piesin a visually appealing manner, leaving some space around each pie to showcase its individual beauty. Serve chilled for the best taste and texture. The richness of the espressocreamcomplements thepumpkin spicebeautifully.

    Enjoy a healthier, happier life with the simple goodness of the Mediterranean lifestyle.

    These keto pumpkin pies picelatte are also delightful served with a warm beverage such as keto-friendly coffee or a spiced almond milk latte. Pairings like this create a cozy and satisfying experience, particularly during the cooler months. For a more decadent touch, drizzle a keto-friendly caramel sauce over the whipped cream.

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    Enjoy this delicious and guilt-free keto dessert that combines the best of autumn flavors with a caffeine kick.

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