MINI PUMPKIN PIES – LOW CARB, KETO, GLUTEN & SUGAR FREE
I’m sure you are here because you or someone you know loves pumpkin. Welcome! It’s been a pumpkin filled September at Joy Filled Eats and I’m happy to share the bounty.
About a week ago I decided to throw caution to the wind and make this last week of September Pumpkin Week. I shared on Facebook and encouraged my readers to sign up for my newsletter so they wouldn’t miss a recipe. You can do that here too by the sign-up bar on the right or bottom of the screen or by clicking ‘free ebook’ at the top.
Ingredients
Pumpkin Filling:
Mini Tart Shells:
Instructions
For full instructions please see : joyfilledeats.com
About a week ago I decided to throw caution to the wind and make this last week of September Pumpkin Week. I shared on Facebook and encouraged my readers to sign up for my newsletter so they wouldn’t miss a recipe. You can do that here too by the sign-up bar on the right or bottom of the screen or by clicking ‘free ebook’ at the top.
Ingredients
Pumpkin Filling:
- 1/2 cup pumpkin puree
- 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tbsp beaten egg (or carton egg whites)
- 1 tbsp heavy cream
- 1/2 tsp cinnamon
Mini Tart Shells:
- 1.5 cup almond flour
- 1.5 tsp coconut flour
- 3 tbsp butter
- 2 tsp cold water
Instructions
- Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
- Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken
For full instructions please see : joyfilledeats.com
0 Response to "MINI PUMPKIN PIES – LOW CARB, KETO, GLUTEN & SUGAR FREE"
Post a Comment