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Low Carb Pumpkin Cheesecake on a white plate with fork and muffin tray in background

Easy Low Carb Pumpkin Cheesecake

Delicious Mini Low-Carb Pumpkin Cheesecakes are rich, creamy & smooth as well as being low-carb (keto) and sugar-free. Dessert is ready in just 30 minutes!
Course Dessert, Snacks
Cuisine American
Diet Diabetic, Gluten Free
Keyword keto dessert for one, keto mini cheesecakes, low carb cheesecake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 9
Calories 265kcal
Author Abbie Brooks



  • 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.


  • 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 freezer 
  • 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? Cinnamon 
  • 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.


Serving: 1cheesecake | Calories: 265kcal | Carbohydrates: 5g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 204mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2850IU | Vitamin C: 0.6mg | Calcium: 70mg | Iron: 0.9mg