Keto Mini Pumpkin-Pecan Cheesecakes

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These low-carb cheesecakes are creamy good with a subtle taste of pumpkin, a little crunch from pecans, and are perfect for portion control. Keep any remaining cheesecakes refrigerated.

Submitted by lutzflcat
Published on April 30, 2020
5
5
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Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hr 15 mins
Total Time:
2 hrs
Servings:
6
Yield:
6 mini cheesecakes
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Ingredients

  • cooking spray

Crust:

  • 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

Filling:

  • 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

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until set, 18 to 20 minutes.

  6. 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.

  7. When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

Nutrition Facts (per serving)

269 Calories
25g Fat
16g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 269
% Daily Value *
Total Fat 25g 32%
Saturated Fat 12g 58%
Cholesterol 82mg 27%
Sodium 295mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 7g 13%
Vitamin C 1mg 1%
Calcium 48mg 4%
Iron 1mg 6%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.