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Keto Mini Pumpkin Pie Bites

You all know I have been experimenting in the kitchen lately…  I’ve been testing all sorts of dough recipes.  Mainly dough recipes for pies and sweet treats for the holidays.  To get the perfect keto friendly pie dough is tough Y’all!

I did it!  I have a really good pie dough that doesn’t taste like crushed nuts.  Don’t get me wrong, I like the taste of crushed almonds with a bit of butter for certain recipes but I wanted a light dough like texture for my pies.

There are two of my favorite recipes for pie dough.  The first one is a light and flaky dough made with coconut flour.  It has a light taste of coconut and tastes just like a real pie crust.  Grab this recipe here:  Homemade Low Carb Coconut Flour Pie Crust Recipe

This dough recipe that I am about to share doesn’t have a coconut taste at all!  I’ve learned real quick that some people really don’t like the taste of coconut at all.  I love it!

This dough recipe is one I tried to make with these cute little Keto Mini Pumpkin Pie Bites recipe.  Oh, it’s delicious!

I used this recipe for the pumpkin filling part:  Low Carb Pumpkin Pie Recipe and below I will give you the instructions for the dough I used for this recipe.   The dough is very similar to the Keto Hot Pocket Dough recipe I made but with a sweet taste instead of the savory, it has with the hot pockets.

Keto Mini Pumpkin Pie Bites Ingredients

Prepare this pumpkin filling recipe first:  Low Carb Pumpkin Pie Recipe

Keto Mini Pumpkin Pie Bites Nutrition

*nutrition includes filling and dough together

Serves 24 (1 muffin)

Calories 92, Total C 2.4g, Fiber 0.6g, Net C 1.8g, Sugars 1g, Fat 8.4g, Protein 2.7g

For the mini pumpkin pie bites dough

• 1 3/4 cup Mozzarella Cheese
• 5 Tbs Butter (salted)
• 1 egg
• 1/2 cup Almond Flour
• 1/4 cup Coconut Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt

Keto Mini Pumpkin Pie Bites Instructions

1. Preheat the oven to 350 degrees.
2. You will need a small saucepan and a medium-size bowl.
3. In the medium size bowl, combine all of the dry ingredients first: Almond flour, Coconut flour, baking powder, and salt.
4. In a small saucepan, start to melt the mozzarella cheese over low heat.
   Once the cheese has melted, add the butter and egg to this mixture. You want all the butter to be melted at the end of this step. It will be liquid cheese until you add the dry ingredients.
5. Note: You can heat up the cheese in the microwave but you will need to work fast. It’s important to have the cheese warm when you roll out the dough. If not, it won’t roll out easily. This is the reason I prefer to use a saucepan to heat the cheese. It tends to keep it somewhat warm until I am ready to combine all the ingredients together.
6. Now add all of your dry ingredients into the saucepan mixture. It will seem as though the ingredients don’t come together right away. You will see the separation of flours and cheese but, don’t worry, these ingredients will eventually come together when you knead the dough.
7. The dough mixture will be warm at this point but not hot (be careful to check it before touching the dough).
8. Pour the dough mixture onto a non-stick silicone mat or parchment paper (I prefer the silicone mat because it sticks to the countertop and don’t budge when you are rolling out the dough)
9. Roll the dough out until it is about a 1/4 inch thick.
10. This dough rolls nicely but seems to be a bit sticky at times. If that happens, you can sprinkle a very small amount of coconut flour onto the dough to prevent sticking.
11. Use a round cookie cutter or a glass to cut out circle shapes big enough to fit all around the mini muffin pan.  You can also use the regular size muffin pan as well but the baking time will take about 10 minutes longer to bake.
12. Press the circles into each muffin space.  No need to spray the pan with nonstick cooking spray at all.
13. Pour your pumpkin puree (that you made from the recipe above) into each opening enough till it fills all the way to the top.
14. Bake these at 350 degrees for about 15 to 20 minutes or until they are golden brown and the pie filling in the center is completely done.  You can do a toothpick test to check.
15. Allow them to completely cook and serve with a dollop of real whipped cream.

These Keto Mini Pumpkin Pie Bites make a wonderful treat to bring to holiday parties too!

Pin it on Pinterest for later!

Keto Mini Pumpkin Pie Bites

5 from 2 votes

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Servings 24 pie bites

Calories 92

Ingredients

  

1x2x3x

• 1 3/4 cup Mozzarella Cheese
• 5 Tbs Butter salted
• 1 egg
• 1/2 cup Almond Flour
• 1/4 cup Coconut Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt

Instructions

 

• Preheat the oven to 350 degrees.
• You will need a small saucepan and a medium-size bowl.
• In the medium size bowl, combine all of the dry ingredients first: Almond flour, Coconut flour, baking powder, and salt.
• In a small saucepan, start to melt the mozzarella cheese over low heat.
• Once the cheese has melted, add the butter and egg to this mixture. You want all the butter to be melted at the end of this step. It will be liquid cheese until you add the dry ingredients.
• Note: You can heat up the cheese in the microwave but you will need to work fast. It’s important to have the cheese warm when you roll out the dough. If not, it won’t roll out easily. This is the reason I prefer to use a saucepan to heat the cheese. It tends to keep it somewhat warm until I am ready to combine all the ingredients together.
• Now add all of your dry ingredients into the saucepan mixture. It will seem as though the ingredients don’t come together right away. You will see the separation of flours and cheese but, don’t worry, these ingredients will eventually come together when you knead the dough.
• The dough mixture will be warm at this point but not hot (be careful to check it before touching the dough).
• Pour the dough mixture onto a non-stick silicone mat or parchment paper (I prefer the silicone mat because it sticks to the countertop and don’t budge when you are rolling out the dough)
• Roll the dough out until it is about a 1/4 inch thick.
• This dough rolls nicely but seems to be a bit sticky at times. If that happens, you can sprinkle a very small amount of coconut flour onto the dough to prevent sticking.
• Use a round cookie cutter or a glass to cut out circle shapes big enough to fit all around the mini muffin pan. You can also use the regular size muffin pan as well but the baking time will take about 10 minutes longer to bake.
• Press the circles into each muffin space. No need to spray the pan with nonstick cooking spray at all.
• Pour your pumpkin puree (that you made from the recipe above) into each opening enough till it fills all the way to the top.
• Bake these at 350 degrees for about 15 to 20 minutes or until they are golden brown and the pie filling in the center is completely done. You can do a toothpick test to check.
• Allow them to completely cook and serve with a dollop of real whipped cream.

Nutrition

Serving: 1pie bite | Calories: 92 | Carbohydrates: 2.4g | Protein: 2.7g | Fat: 8.4g | Fiber: 0.6g | Sugar: 1g | Net Carbs: 1.8g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!