Keto Pumpkin Spice Mini Cheesecakes
Why wait for fall when you can enjoy pumpkin spice anytime? These Keto Pumpkin Spice Mini Cheesecakes are creamy, perfectly spiced, and portioned just right—making them the ultimate low-carb treat.
Ingredients
For the Crust
2 cups almond flour
3 tablespoons granulated sweetener
1 teaspoon cinnamon
2 teaspoons vanilla extract
5 tablespoons melted butter
For the Cheesecake Filling
32 oz cream cheese, softened
1¼ cups powdered sweetener
3 eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin spice mix
Instructions
Make the Crust
In a bowl, combine the almond flour, granulated sweetener, and cinnamon. Add the vanilla and melted butter, mixing until crumbly.Bake the Crust
Press the crust mixture into the bottom of lined muffin tins. Bake in a preheated oven at 350°F (175°C) for 5 minutes.Prepare the Filling
In a large bowl, whip together the softened cream cheese and powdered sweetener until smooth. Add the eggs, vanilla, and pumpkin spice mix, then blend until fully combined.Bake the Cheesecakes
Spoon the cheesecake mixture over the pre-baked crusts. Bake at 350°F (175°C) for approximately 15 minutes, until the centers have a slight jiggle.Set & Chill
Allow the cheesecakes to cool completely, then refrigerate for at least 30 minutes to fully set.
Nutrition (Per Mini Cheesecake)
Calories: ~180 kcal
Net Carbs: ~3 g
Protein: ~4 g
Fat: ~16 g