Name: Keto Mini Chocolate Pumpkin Pie
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
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); Sweetener of choice; Keto mini pie crust (recipe makes 4)

Description

A decadent bite-sized chocolate pumpkin pie that is low carb? Yes, please!

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)
Sweetener of choice
Keto mini pie crust (recipe makes 4)

Instructions

Make 4 mini pie crusts following the Keto pie crust recipe.
Melt the coconut butter, coconut cream, and ghee together in a bowl (you can melt it in the microwave). Stir in the cacao powder and spices.
Blend well and spread into the pie crusts.
Chill in the refrigerator for 1-2 hours for a more solid consistency.
Sprinkle a bit of cacao or pumpkin pie spice on top and a dash of coconut whipped cream before serving [optional].

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 5 g

Nutrition

Calories: 405
Sugar: 3 g
Fat: 36 g
Carbohydrates: 15 g
Fiber: 10 g
Protein: 10 g