Go Back
Close-up view of keto pumpkin cheesecake bites on a plate, highlighting their rich texture.
Print Pin

Keto Pumpkin Cheesecake Bites

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 pieces
Calories 150
Delight in these creamy, low-carb pumpkin cheesecake bites perfect for fall gatherings or a sweet keto treat.

Ingredients

Crust

  • 1.5 cups blanched almond flour
  • 3 tablespoons unsalted butter, melted
  • 0.5 cup granulated erythritol, divided
  • 2 tablespoons additional erythritol
  • 0.5 teaspoon ground cinnamon

Filling

  • 16 ounces full-fat cream cheese, softened (to 20°C)
  • 0.5 cup unsweetened pumpkin puree
  • 2 large eggs (room temperature)
  • 1.5 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Instructions 

  • Preheat oven to 350°F (175°C) and line a 24-mini muffin tin with liners.
  • Mix almond flour, melted butter, 2 tbsp erythritol, and cinnamon; press into liners.
  • Par-bake crusts for 5 minutes, then reduce oven to 325°F (160°C).
  • Cream cream cheese and remaining erythritol; add pumpkin, spices, vanilla, then eggs.
  • Fill liners with batter and bake for 15-18 minutes; cool and refrigerate for 3 hours before serving.

Notes

Ensure cream cheese is softened for smooth mixing.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cheesecake, Keto, Pumpkin