1. Recipes

How to Make Keto Mini Pumpkin-Pecan Cheesecakes - A Step-by-Step Guide

Looking for a delicious and guilt-free treat to satisfy your sweet tooth while sticking to your keto diet? Look no further than these Keto Mini Pumpkin-Pecan Cheesecakes! These individual-sized cheesecakes are the perfect blend of creamy, nutty, and pumpkin-spiced flavors, making them a delightful fall-inspired dessert.

What sets these cheesecakes apart is their keto-friendly ingredients that won't spike your blood sugar levels. Made with almond flour, monk fruit sweetener, and a suga...

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Ingredients

  • cooking spray
  • ½ cup almond flour (such as Bob's Red Mill®)
  • 1 tablespoon granulated erythritol sweetener (such as Swerve®)
  • 1 teaspoon flax seeds
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt
  • 2 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup pumpkin puree
  • ¼ cup granulated erythritol sweetener (such as Swerve®)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons chopped pecans

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 6 mini cheesecakes

  • Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
  • Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
  • Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
  • Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
  • Bake in the preheated oven until set, 18 to 20 minutes.
  • Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
  • When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

    • Nutrition

    269 cal.

    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 82mg
    • Sodium: 295mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 48mg
    • Iron: 1mg
    • Potassium: 117mg

    Categories

    Dessert recipes
    Keto recipes
    Cheesecake recipes
    Pumpkin recipes
    Pecan recipes