Keto Pumpkin Cheesecake Cupcakes
These Keto Pumpkin Cheesecake Cupcakes are perfectly soft, creamy, and loaded with delicious pumpkin flavor. Enjoy sugar-free mini pumpkin cheesecakes that are just 3 grams of net carbs each.
Ingredients
- 1 cup almond flour (super-fine)
- 2 tbsp sweetener
- 4 tbsp unsalted butter (melted)
- 1/4 tsp cinnamon (optional)
- pinch of salt
- 16 oz cream cheese (room temperature)
- 1 cup powdered sweetener
- 2 large eggs (room temperature)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup pumpkin puree
- 1 tsp pure vanilla extract
Directions
- 1
Preheat oven to 350°F/180°C.
- 2
Make the crust: In a large bowl, whisk together almond flour, melted butter, sweetener, cinnamon, and a pinch of salt.
- 3
Divide the crust mixture among 16 muffin cups lined with muffins liners. Firmly press about a tablespoon of the crust mixutre.
- 4
Bake in the preheated oven for 5-8 minutes or until golden brown.
- 5
Make the filling: In a large mixing bowl, add room temperature cream cheese, eggs, powdered sweetener, vanilla extract, pumpkin pie spice, cinnamon, and salt. Use an electric mixer to blend together until smooth and creamy.
- 6
Take 1/3 of the filling and mix it with pumpkin until well combined.
- 7
Pour the cheesecake filling over each cooked crust, then top with a tablespoon of the pumpkin mixture.
- 8
Bake for 20-25 minutes or until the tops look nearly set but still soft to touch.
- 9
Remove from the oven and allow to cool, then refrigerate for at least 2 hours.
- 10
Serve with homemade keto caramel sauce and a pinch of sea salt. Whipped cream or pecans are great toppings too.