KETO MINI PUMPKIN-PECAN CHEESECAKES

Keto Mini Pumpkin-Pecan Cheesecakes image

These low-carb cheesecakes are creamy good with a subtle taste of pumpkin, a little crunch from pecans, and are perfect for portion control. Keep any remaining cheesecakes refrigerated.

Provided by lutzflcat

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 6

Number Of Ingredients 16

Ingredients

cooking spray
½ cup almond flour (such as Bob's Red Mill®)
1 tablespoon granulated erythritol sweetener (such as Swerve®)
1 teaspoon flax seeds
¼ teaspoon ground cinnamon
1 pinch salt
2 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
½ cup pumpkin puree
¼ cup granulated erythritol sweetener (such as Swerve®)
1 large egg
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons chopped pecans

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
Bake in the preheated oven until set, 18 to 20 minutes.
Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 15.7 g, Cholesterol 82.2 mg, Fat 25.1 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 295 mg, Sugar 1.5 g