Best 2 Keto Mini Pumpkin Pecan Cheesecakes Recipes

Combining the flavors of fall with the decadent richness of cheesecake, keto mini pumpkin pecan cheesecakes are a delightful treat that will satisfy your sweet tooth without compromising your keto diet. Made with a combination of almond flour, pumpkin puree, and pecans, these individual cheesecakes boast a tender, flavorful crust and a creamy, pumpkin cheesecake center. Whether you're looking for a festive dessert for the holidays or a guilt-free indulgence, these keto mini pumpkin pecan cheesecakes are sure to become a favorite.

Here are our top 2 tried and tested recipes!

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

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

Tips:

Use a food processor to make the crust: This will ensure that the crust is evenly blended and has a consistent texture.
Don't overmix the cheesecake batter: Overmixing can cause the cheesecake to be dense and crumbly. Mix just until the ingredients are combined.
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 allow the cheesecakes to set properly.
Garnish the cheesecakes with whipped cream and chopped pecans before serving: This will add a touch of sweetness and crunch.

Conclusion:

These keto mini pumpkin pecan cheesecakes are the perfect fall dessert. They are rich, creamy, and full of flavor. The pumpkin puree and pecan crust add a delicious seasonal touch. These cheesecakes are also easy to make, and they can be made ahead of time, making them a great option for busy weeknights. Serve these cheesecakes at your next holiday party or gathering, and your guests will be sure to love them.