Keto Pumpkin Cheesecake With Almond Pecan Crust Recipes
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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