Easy Mini Keto Pumpkin Cheesecakes
These Mini Keto Pumpkin Cheesecakes are rich, creamy, and full of warm pumpkin spice flavor. Made with a buttery almond flour crust and two delicious cheesecake layers, they're the perfect individual low-carb dessert for Thanksgiving, Halloween, or any fall gathering. Each cheesecake has just 3g net carbs!
Servings: 16 servings
Calories: 226kcal
Ingredients
Crust
- 1 cup almond flour blanched, superfine
- 2 tbsp sweetener
- 4 tbsp unsalted butter melted
- 1/4 tsp cinnamon optional
- pinch of salt
Pumpkin Cheesecake Layer
- 16 oz cream cheese room temperature
- 1 cup powdered sweetener
- 2 large eggs room temperature
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup pumpkin puree
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Line 16 standard muffin cups with paper or silicone liners.
- Make the almond flour crust. In a mixing bowl, combine the almond flour, granulated sweetener, melted butter, cinnamon (if using), and salt. Mix until well combined and the mixture resembles moist crumbs.
- Bake the crusts. Divide the crust mixture evenly among the 16 prepared muffin cups and press firmly into the bottoms. Bake for 5–8 minutes, until lightly golden around the edges. Remove from the oven and let cool slightly.
- Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and powdered sweetener until smooth and creamy. Add the eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix on low speed until just combined.
- Make the pumpkin layer. Transfer one-third of the cheesecake filling to a separate bowl. Add the pumpkin puree and stir until smooth.
- Assemble the cheesecakes. Divide the remaining spiced cheesecake filling evenly among the prepared crusts. Spoon the pumpkin filling over each cheesecake, dividing it evenly among all 16 cups.
- Bake. Return the pan to the oven and bake for 20–25 minutes, until the edges are set and the centers still have a slight jiggle.
- Cool and chill. Remove from the oven and allow the cheesecakes to cool to room temperature. Refrigerate for at least 2 hours, or until completely set.
- Serve. Carefully remove the liners and serve with homemade keto caramel sauce and a pinch of sea salt. Whipped cream or candied pecans are great toppings too.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 4g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 132mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg | Net Carbs: 3g