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
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abdirahman abdirisak isse
[email protected]I'll definitely be making these again soon.
Ola Ma
[email protected]I'm so glad I found this recipe. It's a keeper!
binod Maharjan
[email protected]These are a great way to satisfy my sweet tooth without going off my diet.
Jsm nnsns
[email protected]I can't believe these are keto! They taste just like the real thing.
Mr. Dinosaur
[email protected]These are so rich and decadent.
Mosarraf Hossen Morshed
[email protected]I love that these are made with almond flour. It gives them a great texture.
Kelechi Emmanuel
[email protected]These are the perfect size for a single serving.
Juliana Nyambura
[email protected]I love how easy these are to make. I can whip them up in no time.
Mr Franklin Israel
[email protected]These are perfect for a low-carb dessert.
Sani Taj
[email protected]I was a little skeptical about trying these, but I'm so glad I did. They're so delicious and satisfying.
Augustine okolo
[email protected]These are the best keto cheesecakes I've ever had!
hameed khan
[email protected]I followed the recipe exactly and they turned out perfect! The only thing I would change is to add a little more pumpkin spice to the filling.
Afsa Nisa
[email protected]These are so easy to make and they taste amazing! I'll definitely be making them again.
Atif Raza Buriro
[email protected]I'm not a huge fan of pumpkin, but I thought I'd give these a try. I'm so glad I did! They're delicious and I can't wait to make them again.
Yasir Ali
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
Colin Power
[email protected]These mini cheesecakes are absolutely divine! The pumpkin and pecan flavors are perfectly balanced, and the cheesecake filling is creamy and smooth. I will definitely be making these again and again.