Low Carb Mini Pumpkin Cheesecakes with Pecan Crust

Looking for the perfect Thanksgiving dessert that will steal the show this year? You don’t have to look far because this low carb treat is perfect for you and your family.

My recipe for keto friendly pumpkin cheesecakes are so scrumptious, I devoured them so fast.

Nutrition Facts:

This is all approximate numbers. Numbers vary depending on what brand ingredients you use.

Carbohydrates: 8.5g

Dietary Fiber: 2.6g

Net Carbs: 6

Calories: 245

How to make softened cream cheese?

To soften the cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 to 15 seconds or just until slightly softened.

What allow carb toppings can I add on top?

Nuts:

Via Diet Doctor

Low Carb Sauces:

1. Caramel

2. Chocolate

Let’s get started

Prep Time: 8 Minutes

Cooling Time: 3 Hours +

Total Time: 3 Hours 8 Minutes

Yields: 6 Mini Cakes

Ingredients

Filling:

• 4 Oz Cream Cheese; softened

• 1 cup canned pumpkin

• 1/2 cup low carb Sweetener

• 1/2 tsp pumpkin pie spice

• 1/2 tub 4oz Sugar Free Cool Whip

Crust:

• 1/2 cup pecan flour

• 1/4 cup sweetener

• 1 teaspoon ground cinnamon

• 3 tablespoons in unsalted butter, melted

• 1/2 tsp salt

Direction

1. Preheat oven at 350 degrees. Line cupcake pan with cupcake liners.

2. Make the crust: In a small, mix all crust ingredients with a spoon. Press mixture into cupcake liners.

3. Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.

4. Beat cream cheese, pumpkin, sweetener and pumpkin pie spice with mixer until blended.

5. Gently fold in Cool Whip. Then spoon into crust.

4. Refrigerate 3 hours or until firm. Serve topped with cool whip on top. Add whatever low carb topping on top.

Enjoy.

Did you make this?

Tag me on Instagram @eatwhateveryouwant and hashtag #eatwhateveryouwant

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