Best 2 Keto Mini Pumpkin Pecan Cheesecakes Recipes

Indulge your sweet tooth with delectable keto-friendly mini pumpkin pecan cheesecakes. These individual-sized treats are a symphony of flavors, combining the richness of pumpkin, the nutty crunch of pecans, and the creamy indulgence of cheesecake. Baked in a muffin tin for convenience, these cheesecakes are not only delicious but also visually appealing with their golden-brown crusts and swirls of pumpkin and pecan filling. Whether you're following a ketogenic diet or simply looking for a healthier dessert option, these cheesecakes are sure to satisfy your cravings without compromising on taste. Additionally, this recipe offers variations for both a classic cheesecake filling and a tangy cream cheese filling, so you can choose your preferred flavor profile. With detailed instructions and helpful tips, this recipe ensures a perfect baking experience, resulting in a delightful dessert that will impress family and friends alike.

Here are our top 2 tried and tested recipes!

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST

Keto Pumpkin Cheesecake with Almond Pecan Crust image

This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!

Provided by DRJILL2

Categories Fruits and Vegetables Vegetables Squash

Time 5h45m

Yield 16

Number Of Ingredients 13

Ingredients

1 cup almonds
1 cup pecans
2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
3 tablespoons butter, melted
3 (8 ounce) packages low-fat cream cheese, at room temperature
⅔ cup granular sucralose sweetener (such as Splenda®)
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3 eggs

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g

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

Tips:

Use a food processor to make the crust. This will help to ensure that the crust is evenly ground and well-combined.
Do not overmix the cheesecake filling. Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecakes in a water bath. This will help to prevent the cheesecakes from cracking.
Chill the cheesecakes for at least 4 hours before serving. This will help the cheesecakes to set properly.
Top the cheesecakes with whipped cream, pumpkin pie spice, or chopped pecans before serving.

Conclusion:

These keto mini pumpkin pecan cheesecakes are the perfect fall dessert. They are creamy, delicious, and full of pumpkin flavor. Plus, they are easy to make and can be enjoyed by people of all ages. Whether you are a fan of pumpkin pie or cheesecake, you are sure to love these keto mini pumpkin pecan cheesecakes.