Keto Mini Pumpkin-Pecan Cheesecakes
Description
Perfectly portioned and made with keto-friendly ingredients, these low-carb pumpkin-pecan mini cheesecakes provide sweet flavor that won't ruin your diet.
Ingredients
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cooking spray
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1/2 cup almond flour (such as Bob's Red Mill®)
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1 tablespoon granulated erythritol sweetener (such as Swerve®)
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1 teaspoon flax seeds
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1/4 teaspoon ground cinnamon
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1 pinch salt
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2 tablespoons unsalted butter, melted
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1 (8 ounce) package cream cheese, softened
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1/2 cup pumpkin puree
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1/4 cup granulated erythritol sweetener (such as Swerve®)
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1 large egg
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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2 tablespoons chopped pecans
Directions
1
Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
2
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.
3
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.
4
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.
5
Bake in the preheated oven until set, 18 to 20 minutes.
6
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.
7
When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.