Delicious mini Low-Carb Pumpkin Cheesecakes – they’re rich, creamy & smooth and just so happen to be low-carb and sugar-free. This healthy cheesecake muffin recipe proves that holiday cooking doesn’t have to be complicated – dessert made in just 30 minutes.
It’s time to plan your holiday menu and decide on an easy, make-ahead, keto-friendly pumpkin recipe. Pumpkin Cheesecake muffins are oh-so-good and the perfect, make-ahead dessert.
Gluten-free guests will also love you for serving these easy cheesecakes which use almond flour for the base.
To make ahead of time, cook up this simple pumpkin pie cheesecake recipe and either store the cheesecakes in the fridge for a day or 2 before the big day or freeze the batch until needed. They thaw seamlessly and taste heavenly dolloped with some whipped heavy cream.
Holiday dessert done! That’s one less thing to worry about.
I’ve created individual servings for this recipe because I like to serve the cheesecakes on a large platter with a bowl of whipped cream for easy self-service. Having one large pie is visually impressive but cutting it into slices can get messy.
For the main course, try these simple but impressive recipes:
My favorite make-ahead appetizer is a stunning Cheese & Charcuterie Platter. Check out how to make a low-carb version here.
If you’re looking for keto desserts with a fun, fall twist you might like this low-carb cheesecake with maple and bacon OR this amazing Pumpkin Pie Panna Cotta
How to make Low Carb Pumpkin Cheesecake
- Start by pre-heating your oven to 350°F (180°c)
- Line 9 muffin tins with cupcake liners or grease well
- First make the almond crust by adding the almond flour, melted butter, and salt to a small bowl and mix until it sticks together into a ball [image 1]
- Measure the mixture evenly into the 9 cupcake liners (about 1 heaped tablespoon each) and press down to form a crust [image 2]
- Now make the cheesecake filling by beating the cream cheese, pumpkin, erythritol (or other bulky low-carb sweetener), egg, sour cream, vanilla and spice with an electric mixer for 2-3 minutes until well combined [images 3-4]
- Top each almond crust equally with the filling (a little less than 1/4 cup each) [image 5]
- Bake for 12-15 minutes or until the top of the filing starts to crack [image 6]
- Remove from the oven and allow to fully cool before serving. If not using cupcake liners, take care removing from the muffin tin so they do not break apart. [images 7-8]
- Low-carb cheesecake muffins are delicious served with a dollop of whipped heavy cream. (If serving whipped cream, beat while mini cheesecakes are baking)
Cooking Tips & Tricks for Low Carb Pumpkin Cheesecake Recipe
- Leftovers? Seal cheesecakes in an air-tight container and store in fridge for 3-5 days or freezer for longer
- Freeze for later? Pumpkin Cheesecakes muffins freeze well. Store in an airtight container
- Make ahead? These are great for making ahead and will keep for 3-5 day in the fridge or make a batch and store in the freezer for longer
- Not sweet enough? Add extra erythritol, up to 6 tablespoons in total to make a sweeter cheesecake
- Cheesecakes breaking apart when removing from tin or cupcake liner? Let cool before removing
- Short on time? You could also make these using mini muffin tins, cook time would be 7-10 minutes
- Can I microwave cream cheese to bring to room temperature? Yes, microwave on 50% power for 30-40 seconds
- Substitute for sour cream? Use heavy cream instead
- Substitute for pumpkin spice? Cinnamon makes a great substitute for pumpkin spice
- Substitute for canned pumpkin? Cut pumpkin into 1-inch pieces and place in microwave-safe bowl covered with 2 layers of cling film. Microwave on high for 7-8 minutes or until pumpkin is tender. Mash up with a fork or potato masher. To bake, take a halved pumpkin (seeds removed) in the oven, covered in foil for an hour at 320°F (160°c). When the flesh is tender, use a spoon to scoop out the flesh and puree in a blender or food processor. The puree can be kept in the fridge for 3-5 days or frozen in small portions for baking.
CAN YOU EAT CHEESECAKE ON A KETO DIET?
Cheesecake can easily be made keto diet friendly by substituting the sugars with a low-carb sweetener such as erythritol and sticking to low-carb ingredients such as cream cheese, butter, and sour cream. A typical cheesecake also uses some type of cracker (which is not a keto-friendly food) to form the base. Use almond flour and melted butter to make a crust instead of the crackers or biscuits and you have yourself a delicious keto cheesecake. Just search for keto cheesecake recipes and you’ll find hundreds to try out.
CAN YOU EAT PUMPKIN ON KETO?
Yes, pumpkin can be eaten in moderation on a keto diet as it is low in carbohydrates compared to other starchy vegetables like potato. Keep servings of mashed pumpkin low at around half a cup or less. There are 6g of net carbs in half a cup of cooked pumpkin. An easy way to add pumpkin into a keto diet is with desserts such as pumpkin cheesecakes, mug cakes or fat bombs as these recipes use smaller amounts of pumpkin so that when combined with other ingredients, only small amounts are consumed.
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Easy Low Carb Pumpkin Cheesecake
Ingredients
- 1 cup almond flour (fine)
- 4 tablespoons melted butter
- 1/4 teaspoon salt
- 8 oz cream cheese room temperature
- 1/2 cup canned pumpkin or baked
- 1/4 cup powdered erythritol sweetener
- 1 egg
- 2 tablespoons sour cream or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice or cinnamon
- 1/2 cup heavy cream to serve
Instructions
- Preheat oven to 350F (180c)
- Line 9 muffin tins with cupcake liner or grease well
- In a small bowl mix together almond flour, melted butter and salt until it starts to stick together in a ball
- Measure one heaping tablespoon into each muffin tin and press down to form a bottom crust
- In a large bowl beat together cream cheese, pumpkin, erythritol, egg, sour cream, vanilla and spice using an electric mixer for 2-3 minutes until smooth
- Top each crust with just under 1/4 cup of filling
- Bake for 12-15 minutes or until filling sets and starts to crack. While the cheesecakes are cooking, whip the heavy cream until light & fluffy.
- Remove from oven and allow to cool before serving. Serve with a dollop of whipped cream and a dusting of pumpkin spice.
Notes
- Nutrition info includes 1 tablespoon of heavy cream to serve
- Leftovers? Seal in an air-tight container and store in fridge for 3-5 days or freezerÂ
- Make ahead? They will keep for 3-5 day in the fridge or make a batch and store in the freezer for longer
- Not sweet enough? Add extra erythritol, up to 6 tablespoons total
- Let cool before removing to stop Cheesecakes breaking apart when removing
- Can I microwave cream cheese to bring to room temperature? Yes, microwave on 50% power for 30-40 seconds
- Substitute for sour cream? Use heavy cream
- Substitute for pumpkin spice? CinnamonÂ
- Substitute for canned pumpkin? Cut pumpkin into 1-inch pieces and place in microwave-safe bowl covered with 2 layers of cling film. Microwave on high for 7-8 minutes or until pumpkin is tender. Mash up with a fork or potato masher.
★ Did you make this recipe? Please give it a star rating below!
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