Pumpkin-Pecan Keto Cheesecake Bites

Experience the rich, creamy goodness of Pumpkin-Pecan Keto Cheesecake Bites, a perfect low-carb dessert for your keto lifestyle. These American-style treats feature a luscious pumpkin filling topped with crunchy pecans, offering a satisfying blend of flavors and textures. With potential allergens including dairy, nuts, and eggs, these mini cheesecakes are ideal for portion control and special occasions.

These bites are versatile enough to serve at gatherings or as a sweet snack. Packed with healthy fats and low in carbs, they fit seamlessly into your keto diet.

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Recipe Collection: Dessert

Serving Size: 6

Cooking Time: 120 minutes

Overview

These Keto Mini Pumpkin-Pecan Cheesecakes are a delightful low-carb dessert option. With a creamy pumpkin filling and a crunchy pecan topping, they offer a perfect balance of flavors and textures. Ideal for portion control, these mini cheesecakes are a great treat for any occasion.

Diet Type

Keto

Allergies

Dairy, Nuts, Eggs

Cuisine

American

Ingredients

• Crust:
• 0.5 Cups almond flour
• 1 Tablespoon granulated erythritol sweetener
• 1 Teaspoon flax seeds
• 0.25 Teaspoon ground cinnamon
• 1 Pinch salt, to taste
• 2 Tablespoons unsalted butter, melted
• Filling:
• 8 Ounces (oz) cream cheese, softened
• 0.5 Cups pumpkin puree
• 0.25 Cups granulated erythritol sweetener
• 1 Large egg
• 1 Teaspoon vanilla extract
• 0.5 Teaspoon ground cinnamon
• 0.5 Teaspoon ground nutmeg
• 0.25 Teaspoon salt, to taste
• 2 Tablespoons pecans, chopped

Steps

1. Preheat the oven to 300°F (150°C). Spray a 6-cup muffin pan with cooking spray and set aside.
2. In a medium mixing bowl, combine almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt. Stir to break up any lumps. Add melted butter and mix well.
3. Evenly distribute the crust mixture into each prepared muffin cup, pressing down into the bottoms.
4. Bake in the preheated oven until crusts start to brown, about 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
5. In a large bowl, beat cream cheese and pumpkin together until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated.
6. Spoon the cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
7. Bake in the preheated oven until set, about 18 to 20 minutes.
8. 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 for about 30 minutes.
9. When ready to serve, run a knife around each cheesecake to release it from the muffin cup. Enjoy!