Keto Pumpkin Cheesecake Bites

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Who loves pumpkin pie? I do! And this simple Keto Pumpkin Cheesecake Bites dessert delivers! Instead of missing out on Thanksgiving pumpkin pie, try this keto pumpkin pie keto recipe variation!

I love pumpkin pie. It’s one of those desserts that is talked about at our table EVERY YEAR. Does it stand the “no plate test” so you can eat it with your hands? Or is it runny and needs a fork? Yeah, we like it that much. My favorite kind is when you eat it with your hands. Just pick it up by the crust and dive in! BUT… with keto, we all know that crust can ruin our keto lifestyle pretty fast. This recipe reminds me of my pie, without the crust. It’s a mild cheesecake. My favorite way to eat it is straight out of the freezer. It ends up being almost like icecream… and as it melts in my mouth it tastes just like pumpkin pie.

No one should have to skip on pie when you want it. These keto pumpkin cheesecake bites will make you forget about that traditional pumpkin pie because they are absolutely delightful! They are easy to prepare in muffin form and take only a few ingredients and time to bake. One of the best parts is you can make a large batch and place in the freezer for later. They can be defrosted in just minutes. Perfect to have on hand for a quick treat at night, or a surprise snack served with coffee when friends come over. No matter whether you choose to make keto pumpkin cheesecake bites part of your holiday meal, or simply to enjoy whenever you want, they will be a hit with everyone.

Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese, pumpkin
Servings: 6 Servings
Calories: 101.5kcal

Ingredients

  • 5 Ounce Cream Cheese 142g
  • 2 Packets Stevia green packets, 2g
  • 1 Large Egg 50g
  • ½ cup Canned Pumpkin 123g
  • 1-¼ tsp Pumpkin Pie Spice 2g
  • ½ tsp Cinnamon 1g

Instructions

  • Preheat an oven to 350 degrees. Line a mini-muffin tray with 12 paper liners. For full-sized muffin trays, this recipe should make 6 cheesecakes.
  • In a stand mixer with a paddle attachment, mix the cream cheese and the sugar until they are creamed together - about 4-5 minutes. The cream cheese should be soft, pliable, and mostly smooth.
  • Mix in the remaining ingredients. Mix the batter until it’s free of cream cheese lumps.
  • Spoon the batter into the liners. They can be filled almost entirely, leaving just a ⅛-inch space from the top. Give the muffin tray a tap against a counter or flat surface to settle the batter.
  • Bake the cheesecakes bites for 15 minutes. Then, leaving the tray in the oven, turn the heat down to 300 degrees and bake for an additional 10 minutes or until done. There should be no jiggle, and a toothpick test should come out clean.
  • Allow the cheesecake bites to cool and set before eating!

Video

Nutrition

Calories: 101.5kcal | Carbohydrates: 3.1g | Protein: 2.7g | Fat: 9g | Saturated Fat: 4.9g | Cholesterol: 57mg | Sodium: 88.9mg | Potassium: 86.2mg | Fiber: 0.7g | Sugar: 1.5g | Vitamin A: 3539.7IU | Vitamin C: 0.9mg | Calcium: 36mg | Iron: 0.6mg
Tried this recipe?Let us know how it was!

Since I am not a Registered Dietitian or Nutritionist, I use a WordPress plug-in to calculate the nutritional information provided in this recipe card.

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