KETO MINI PUMPKIN-PECAN CHEESECAKES
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nahid Rana
[email protected]Overall, I was disappointed with these cheesecakes. I wouldn't recommend them to anyone.
Roberts
[email protected]These cheesecakes took a lot longer to make than I expected. I had to wait for them to chill for several hours before I could serve them.
SIMON GETAHUN
[email protected]The instructions for this recipe were a bit confusing. I had to reread them several times before I was sure I understood them.
aadi addi
[email protected]These cheesecakes were too sweet for me. I would have preferred a less sweet cheesecake.
Ballal Khan
[email protected]The crust on these cheesecakes was a bit too hard for my taste. I would have preferred a softer crust.
John Connor
[email protected]I would have liked the cheesecakes to be a bit more pumpkin-y. I could barely taste the pumpkin flavor.
Abudul Wahab
[email protected]These cheesecakes are a bit pricey to make, but they're worth it for a special occasion.
Khateeb ullah safi Safi
[email protected]I love the individual size of these cheesecakes. They're perfect for a small dessert or a snack.
Nita Leonovich
[email protected]These cheesecakes are a great way to use up leftover pumpkin puree. I always have some leftover after making pumpkin pie, so this is a great way to use it up.
Sardar Sami
[email protected]I'm not a big fan of pumpkin, but these cheesecakes were surprisingly good. The pumpkin flavor was subtle and the cheesecakes were very creamy.
GiftOz
[email protected]These cheesecakes are so easy to make, even for a beginner baker. I highly recommend them!
Kirshna Kala kunwar
[email protected]I made these cheesecakes for my family and they were a huge hit! Everyone raved about how delicious they were.
Irtiza's vlog
[email protected]These mini cheesecakes are perfect for a party or potluck. They're easy to transport and everyone loves them.
Alexander heaven
[email protected]I love that these cheesecakes are made with almond flour. It gives them a nice nutty flavor.
Aman Vai
[email protected]These are the best keto cheesecakes I've ever had! The crust is perfect and the filling is creamy and flavorful.
Mohamed Alie Kamara
[email protected]I was skeptical about making keto cheesecakes, but these were surprisingly delicious! The pumpkin and pecan flavors were perfect together.
Zeeshan Zeeshan
[email protected]These mini cheesecakes were a hit at my Thanksgiving party! They were so easy to make and everyone loved them.