Keto Pumpkin Cheesecake Bites Recipe
These Keto Pumpkin Cheesecake Bites are a delicious low-carb treat perfect for fall or any time you crave a creamy, spiced dessert without the sugar. With a buttery almond flour cookie cup base and a smooth pumpkin-spiced cheesecake filling, these bite-sized delights are easy to make and perfect for serving at gatherings or enjoying as a guilt-free snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
For the Cookie Cups
- 1 ¾ cup almond flour
- ½ cup Swerve Brown sweetener
- ¾ tsp ground ginger
- ½ tsp cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ tsp ground cloves
- ¼ cup butter, melted
- 1 large egg white
- ½ teaspoon vanilla extract
For the Pumpkin Cheesecake Filling
- 6 ounces cream cheese, softened
- 2/3 cup Swerve Confectioners sweetener
- 1/3 cup pumpkin puree
- 1 ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1/3 cup heavy whipping cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C) and line a mini muffin pan with 24 silicone liners or use a silicone mini muffin pan for easy removal.
- Make the Cookie Dough: In a large bowl, whisk together almond flour, Swerve Brown sweetener, ground ginger, cinnamon, baking soda, salt, and cloves until evenly combined. Stir in the melted butter, egg white, and vanilla extract until a dough forms.
- Form Cookie Cups: Roll the dough into ¾ inch balls. Press each ball into the bottom and up the sides of the prepared mini muffin cups to form a cup shape.
- Bake the Cookie Cups: Bake for 15 to 20 minutes, or until the cookie cups are puffed and edges begin to turn golden brown. Remove from the oven and let cool for 10 minutes. Gently press the centers again to reform the wells, then let them cool completely.
- Prepare Pumpkin Cheesecake Filling: In a large bowl, beat softened cream cheese and Swerve Confectioners sweetener together until smooth and creamy. Add pumpkin puree, pumpkin pie spice, and vanilla extract; beat until fully combined.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the pumpkin cream cheese mixture until no streaks remain.
- Assemble the Bites: Spoon or pipe the cheesecake filling into the cooled cookie cups, mounding slightly on top.
- Garnish: Sprinkle the tops with additional pumpkin pie spice or add sugar-free holiday sprinkles for a festive touch.
Notes
- Make sure the cream cheese is softened for a smooth filling.
- Use silicone liners or a silicone muffin pan to easily remove the delicate cookie cups without breaking.
- The sweeteners used are keto-friendly options; regular sugar can be substituted but will change the nutritional profile.
- The cookies need to cool completely to set properly and maintain their shape when filled.
- Store leftover bites in the refrigerator in an airtight container for up to 4 days.
- For a dairy-free version, try substituting cream cheese and heavy cream with coconut-based alternatives.
Keywords: Keto, Pumpkin, Cheesecake, Bites, Low Carb, Dessert, Gluten Free, Fall Treat
Find it online: https://epicrecipebox.com/keto-pumpkin-cheesecake-bites-recipe/