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
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Choose from Pumpkin, Mum and Apple Cider scented home and cleaning products – for FREE. Get all the details here.
Nicole Rzodkiewicz says
September 20, 2017 at 6:41 pmWhat is the serving size? Just one?
Kasey says
September 22, 2017 at 10:37 pmThe nutritional information is listed per cheesecake.
Bernadene Whitten says
September 22, 2017 at 9:01 pmToday is the first day of fall and this recipe was perfect to celebrate the changing of the seasons. Thank you for all your hard work in posting and researching these recipes.
Kasey says
September 23, 2017 at 10:03 pmThank you so much for taking the time to comment. I appreciate your kindness and support.
Donna says
October 14, 2017 at 9:10 amThese are amazing! Saturday morning breakfast with a dollop of fresh whipped cream made me feel like it was a holiday breakfast!
Kasey says
October 14, 2017 at 11:09 amI love it for breakfast too! Glad you enjoyed it!
Martha says
October 18, 2017 at 8:27 pmDo we use a mini muffin pan?
Kasey says
October 19, 2017 at 7:53 pmYou can use a mini if you’d like. I used a regular muffin pan.
Martha says
October 21, 2017 at 1:10 pmOk, thanks!
Kristine M Veselinovic says
October 23, 2017 at 9:41 amHello
Do you use confectioners swerve for this or granulated?
Kasey says
October 24, 2017 at 6:17 amI used granulated, but confectioners would prob work too..
Heather says
October 29, 2017 at 10:52 pmCould I use honey for the sweetener? I’m not a fan of the other stuff.
Kasey says
October 30, 2017 at 9:14 pmYou can add whatever kind of sweetener you would like, however, I can’t speak from experience if it will work and of course it alters the carbs.
Hailey says
November 9, 2017 at 11:49 amCan you freeze these?
Kasey says
November 19, 2017 at 8:03 pmI’m not sure. We always eat them all.
Jamie says
September 19, 2018 at 1:29 pmYes you can freeze them. Keep them in an air tight container and take them out about 30-45 minutes to thaw
Patty says
November 11, 2017 at 11:34 amHave you tried freezing these?
Kasey says
November 19, 2017 at 8:03 pmI haven’t. We always eat them all.
Patti says
September 22, 2018 at 2:49 pmHi Kasey,
I’m so glad I found you!! Your recipes are so simple and uncomplicated!! Started Keto in May and have been doing well. Do you think it would work to halve this recipe?
Thanks!!!
Kasey says
October 1, 2018 at 10:58 pmHi Patti,
Thanks so much for your kind words. I really appreciate it. Sure! I think it would work just fine.
BLessings!
Vonda says
November 6, 2018 at 9:42 pmHello kasey I just want to know can you use lakanto monk fruit like the classic r regular it’s like the swerve isn’t it
Kris says
November 16, 2018 at 9:46 amAre your dishes Johnson Brothers Richmond White?
Kasey says
February 23, 2019 at 1:39 pmThey are! I got them as wedding shower gifts over 20 years ago!
Sue says
November 17, 2018 at 6:57 pmCould you use this in a springform pan with a ground pecan crust?
Kasey says
June 10, 2019 at 11:06 pmI haven’t tried in a springform pan. Let me know how it turns out though!
Michelle Krause says
November 19, 2018 at 7:37 pmI’m so excited to try these for Thanksgiving! You are, by far, my very favorite keto/deal guru!! Thank you!
Ps We should be besties! ?
Dawn says
November 22, 2018 at 9:25 amIs Swerve available in the grocery store if not can you use Stevia or another sweetner in place of Swerve?
Bavneet says
December 12, 2018 at 5:45 amAmazing… It can be the perfect dessert for this coming christmas.
Kasey says
February 23, 2019 at 2:27 pmAwesome! Glad you enjoyed.
Diane Gregurich says
April 18, 2019 at 9:15 amIt says to line 14 muffin tins. Are these the whole pans. I’m sorry I feel dumb. How many mini cakes does this recipe actually make. Also when you say vanilla do you mean extract. They look delicious and I really can’t wait to make them. Thank you
Kasey says
May 4, 2019 at 11:56 amThis recipe is for regular muffin tins. I’ve never made it with mini muffin tins. Yes, vanilla means vanilla extract. Hope this helps.