Name: Keto Pumpkin Pecan Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Yield: 6
Cuisine: US
Ingredients: Cooking spray; 0.5 cup almond flour (such as Bob's Red Mill®); 1 tablespoon granulated erythritol sweetener (such as Swerve®); 1 teaspoon flax seeds; 0.25 teaspoon ground cinnamon; 1 pinch salt; 2 tablespoons unsalted butter, melted; 1 (8 ounce) package cream cheese, softened; 0.5 cup pumpkin puree; 0.25 cup granulated erythritol sweetener (such as Swerve®); 1 large egg; 1 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon salt; 2 tablespoons chopped pecans

Indulge in the creamy decadence of these delightful mini cheesecakes, perfectly portioned and infused with the warm, comforting flavors of pumpkin and the delightful crunch of pecans. A guilt-free treat for any occasion!

Follow The Directions

01

Step

Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside. (5 minutes)

02

Step

In a medium mixing bowl, whisk together almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt until well combined. Add melted butter and stir until the mixture is evenly moistened. (5 minutes)

03

Step

Distribute the crust mixture evenly into each prepared muffin cup, pressing firmly into the bottoms to create a compact crust. (5 minutes)

04

Step

Bake in the preheated oven until the crusts are lightly golden and fragrant, about 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes. (25-30 minutes)

05

Step

In a large bowl, beat cream cheese and pumpkin puree together until smooth and creamy. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until everything is fully incorporated. (5 minutes)

06

Step

Spoon the cheesecake batter evenly onto the cooled crusts, filling each muffin cup almost to the top. Sprinkle chopped pecans generously onto each cheesecake. (5 minutes)

07

Step

Return the muffin pan to the preheated oven and bake until the cheesecakes are set around the edges but still slightly jiggly in the center, about 18 to 20 minutes. (18-20 minutes)

08

Step

Remove from the oven and place the pan on a wire rack to cool for about 30 minutes. Once slightly cooled, transfer the muffin pan to the refrigerator and chill for at least 30 minutes, or preferably longer, to allow the cheesecakes to fully set. (60+ minutes)

09

Step

When ready to serve, run a thin knife around the edges of each cheesecake to loosen it from the muffin cup. Gently lift the cheesecakes out of the pan and serve chilled.