adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Keto Mini Pumpkin-Pecan Cheesecakes
Keto Mini Pumpkin-Pecan Cheesecakes
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Indulge in guilt-free mini pumpkin-pecan cheesecakes, a delicious keto treat.
Ingredients:
  • cooking spray
  • 0.5 cup almond flour (such as Bob's Red Mill®)
  • 1 tablespoon granulated erythritol sweetener (such as Swerve®)
  • 1 teaspoon flax seeds
  • 2 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup pumpkin puree
  • 0.25 cup granulated erythritol sweetener (such as Swerve®)
  • 1 large egg
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2 tablespoons chopped pecans
Instructions:
  • Preheat your oven to 300°F (150°C) and generously grease a 6-cup muffin pan with cooking spray.
  • Combine almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt in a medium mixing bowl, breaking up any flour lumps. Mix in melted butter until well combined. Press the crust mixture evenly into the bottoms of each muffin cup.
  • Bake in the preheated oven until crusts are golden brown, for 10 to 15 minutes. Allow to cool for approximately 15 minutes before serving.
  • In a large bowl, combine cream cheese and pumpkin until smooth. Mix in sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt until well blended. Spoon the cheesecake batter onto the cooled crusts and top with pecans.
  • Bake in the preheated oven for 18-20 minutes until perfectly set.
  • Take the pan out of the oven and let it cool on a wire rack for 30 minutes, then transfer the muffin pan to the refrigerator to chill for another 30 minutes.
  • Gently loosen each cheesecake by gliding a knife around the edge of the muffin cup before serving.

Similar Recipes