These Keto Pumpkin Cheesecake Cupcakes are perfectly soft, creamy, and loaded with delicious pumpkin flavor. Enjoy sugar-free mini pumpkin cheesecakes that are just 3 grams of net carbs each.
Make the crust: In a large bowl, combine the almond flour, sweetener, melted butter, cinnamon, and a pinch of salt. Whisk together until well mixed.
Line 16 muffin cups with muffin liners. Divide the crust mixture among the lined muffin cups, pressing about a tablespoon of the mixture firmly into the bottom of each cup.
Bake the crusts in the preheated oven for 5-8 minutes, or until they are just starting to turn golden brown. Keep a close eye on them to prevent burning.
Make the filling: In a large mixing bowl, use an electric mixer to blend the cream cheese, powdered sweetener, eggs, vanilla extract, pumpkin pie spice, and cinnamon until smooth and creamy.
Take 1/3 of the cheesecake filling and mix it with the pumpkin puree until well combined.
Pour the cheesecake filling over each cooked crust, then top with a tablespoon of the pumpkin mixture.
Bake for 20-25 minutes, or until the tops are nearly set but still slightly soft in the center.
Remove from the oven and let them cool at room temperature. Once cooled, refrigerate the cheesecakes for at least 2 hours to allow them to set completely.
Serve with homemade keto caramel sauce and a pinch of sea salt. Whipped cream or candied pecans are great toppings too.
Notes
Make sure your pumpkin puree is unsweetened and not pumpkin pie filling, which has added sugars.Watch the crust closely as it bakes since almond flour can burn quickly. It should be just turning golden.