My Mini Keto Pumpkin Cheesecake Recipe is going to be your new favorite this holiday season! Pumpkin everything is always a must, but staying ketogenic is hard. This recipe is a perfect option. It’s delicious, easy, and sure to please anyone who loves cheesecake or pumpkin.
Mini Keto Pumpkin Cheesecake Recipe
My husband loves everything pumpkin, so I’ve been trying to come up with pumpkin desserts that are keto-friendly that we can enjoy. First, I made Pumpkin Fluff a couple of weeks ago, and it was a total hit. As I’ve been thinking about what to make next, I thought about how I might transform my Mini Cheesecakes into Mini Pumpkin Cheesecakes.
Of course, I never know if a recipe is going to turn out on the first try. I was hoping that all of the modifications that I made would work as I wasn’t sure exactly how much pumpkin puree to add. I was pleasantly surprised that my Mini Pumpkin Cheesecakes turned out so good on the first try. It was a nice treat after dinner tonight that the entire family enjoyed. I added some chopped roasted pecans to mine, and it made it even better. Mini Keto Pumpkin Cheesecake is the perfect holiday dessert option.
Mini Low Carb Pumpkin Cheesecake is so easy to make with only five ingredients.
Make sure that you soften the cream cheese so that it mixes completely smooth with the other ingredients. If you aren’t sure if it is soft enough, feel free to beat it first with the mixer on medium/high speed.
I highly suggest using parchment paper muffin liners with keto or low carb baking. I have found that traditional muffin liners don’t work as well because keto baked goods tend to stick to them. You can grab parchment paper muffin liners on Amazon and have them shipped straight to your door. This is what I use.
Don’t they look amazing? Make sure to refrigerate the Mini Low Carb Pumpkin Muffins first as they taste better chilled. You can eat as is without any toppings if you prefer.
I prefer to eat them with homemade whipping topping and a few toasted pecans.
Other Keto Cheesecake Recipes you might enjoy:
How to make Mini Keto Pumpkin Cheesecake
Mini Keto Pumpkin Cheesecakes
Ingredients
- 16 oz cream cheese, softened
- ½ cup Lakanto Monkfruit Classic
- 2 eggs
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ tsp vanilla
Instructions
- Preheat oven to 350.
- Soften cream cheese in the microwave.
- Add all other ingredients to cream cheese and mix on medium/high until completely smooth.
- Grease 14 muffin tins and pour equal amounts batter in each. (I lined my muffin tins with parchment paper muffin liners.)
- Bake for 18 - 20 minutes or until a knife inserted in the center comes out clean.
- Best served cold with a dollop of homemade whipped topping.
Notes
Nutrition
Keto Pumpkin Cheesecake makes a tasty and delicious dessert, snack, or even a twist on the traditional breakfast.
Mini Keto Pumpkin Cheesecakes are a real crowd-pleaser for keto and non-keto folks alike.
More Keto Dessert Recipes
If you have been around here for long, you already know I love desserts! You’ll want to make sure to check out all of my Keto Recipes in my Keto Recipe Index. You may also be interested in testing out my favorites listed below!
- Keto Lemon Berry Fluff
- Keto Strawberry Shortcake
- Keto Chocolate Mousse
- Keto Easy Strawberry Pie
- Keto Pumpkin Bread Recipe
