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These Mini Keto Pumpkin Cheesecakes are creamy, rich, and bursting with pumpkin puree and warm pumpkin pie spice flavors. They are low-carb, perfect for fall, and each mini cheesecake has only 3 grams of net carbs.

Ingredients

Scale
  • 1 cup almond flour (blanched, superfine)
  • 2 tbsp sweetener
  • 4 tbsp unsalted butter (melted)
  • 1/4 tsp cinnamon (optional)
  • Pinch of salt
  • 16 oz cream cheese (room temperature)
  • 1 cup powdered sweetener
  • 2 large eggs (room temperature)
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 cup pumpkin puree (100% pure, no added sugar)
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, mix almond flour, sweetener, cinnamon (optional), and salt.
  3. Add melted unsalted butter and stir until the mixture is crumbly and holds together like wet sand.
  4. Line 16 muffin cups with parchment or silicone liners.
  5. Divide about 1 tablespoon of the crust mixture into each liner and press firmly to form a base.
  6. Bake crusts for 5–8 minutes until edges start to turn golden, watching carefully to avoid burning.
  7. Ensure cream cheese and eggs are at room temperature.
  8. Beat cream cheese, powdered sweetener, eggs, vanilla extract, pumpkin pie spice, and cinnamon with an electric mixer on low–medium speed until very smooth.
  9. Reserve about one-third of the cheesecake batter and stir the pumpkin puree into this reserved portion until fully incorporated.
  10. Fill each baked crust mostly with the plain cheesecake batter, then add a spoonful of the pumpkin mixture on top and gently swirl if desired.
  11. Bake the filled mini cheesecakes for 20–25 minutes until edges are set and centers are slightly jiggly (toothpick should come out mostly clean with a few moist crumbs).
  12. Cool on the counter, then refrigerate for at least 2 hours to firm up completely.
  13. Serve chilled, optionally topped with keto-friendly sauces, whipped cream, nuts, or a sprinkle of sea salt.

Notes

Use 100% pure pumpkin puree without added sugars; pumpkin pie filling will add carbs and change the taste., Watch crust carefully while baking to prevent burning because almond flour browns quickly., Use room temperature ingredients for smooth filling and to prevent lumps., Mix batter on low-medium speed to avoid trapping air, which can cause cracks., Don’t overbake; slightly soft centers after baking result in creamy texture after chilling., Crust can be customized with nuts, or chocolate powder for flavor variations., Recipe scales up to make a 9-inch springform cheesecake if desired., Store in the fridge for up to 7 days, or freeze for up to one month.

Nutrition

Find it online: https://theproteincook.com/mini-keto-pumpkin-cheesecakes/