Keto Pumpkin Spice Cheesecake Bites are a delightful and effortless keto dessert, ideal for the pumpkin season if you have a sweet tooth. Crafted with simple ingredients that are low in carbs, gluten-free, and devoid of sugar, they’re nonetheless rich in flavor and gratification.
These keto pumpkin spice cheesecake bites are easy to make, low carb, sugar free and gluten free. They have a crunchy almond flour crust, and a creamy pumpkin cheesecake filling. Sprinkle some cinnamon for extra flavor and enjoy these delicious treats with a cup of coffee on the side. They are perfect for satisfying your sweet tooth and celebrating the fall season.
These keto pumpkin cheesecake bites feature two layers: a crisp almond flour base and a luscious, creamy pumpkin cheesecake center. A sprinkle of cinnamon adds a touch of luxury. These bite-sized delights are perfect for savoring at any moment, anywhere. They’re also fantastic for sharing with friends and family or for wowing guests at gatherings. Keto Pumpkin Spice Cheesecake Bites offer a merry and spirited way to embrace autumn’s tastes without straying from your keto regimen.
Did I mention these mini pumpkin cheesecakes contain only 0.15g net carbs per cheesecake bite? The entire recipe totals less than 3g net carbs. What more could you ask for?
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Why You’ll Love These Mini Keto Pumpkin Cheesecakes?
There are numerous reasons to cherish these wholesome pumpkin cheesecake bites. Here are just a few:
- Simple to prepare: You can assemble these treats in under 15 minutes, then let them chill in the refrigerator until serving time.
- Health-conscious: They’re low-carb, diabetic-friendly, and keto-compliant.
- Irresistibly tasty: Each bite is delicious and creamy.
- Festive fun: They add a celebratory touch to any occasion.
Ingredients
For the Pumpkin Cheesecake Crust:
- Almond Flour: The foundation of the crust, offering a nutty taste and a satisfying crunch. Almond flour is keto-friendly, low in carbs, and packed with protein and healthy fats.
- Unsalted Butter: It binds the crust and introduces a hint of richness and moisture. If you prefer, salted butter can be used, but consider reducing the salt in the filling. Coconut oil is a viable alternative.
- Swerve: A natural sweetener that mimics sugar in taste and measurement, yet has no calories or net carbs. It’s non-impactful on blood sugar or insulin levels, making it perfect for keto followers. Feel free to substitute with another granulated sweetener like erythritol, monk fruit, or stevia.
- Cinnamon: Infuses the crust with a spicy warmth that complements the pumpkin in the filling. Cinnamon also offers health benefits, such as reducing blood sugar and inflammation.
For the Pumpkin Cheesecake Filling:
- Heavy Whipping Cream: Whipped to stiff peaks and blended into the cream cheese for a fluffy filling texture. It’s high in fat and low in carbs, ideal for keto desserts.
- Cream Cheese: The star of the filling, providing a velvety texture and a tangy taste. Opt for full-fat cream cheese to stay true to keto principles.
- Pumpkin puree: It adds some natural sweetness and moisture to the filling, as well as a vibrant orange color and a delicious pumpkin flavor. Pumpkin puree is also rich in fiber, vitamin A, and antioxidants, making it a healthy addition to your keto diet. Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. You can use shop bought canned pumpkin or make your own. Click here to see how to make pumpkin puree!
- Swerve: Sweetens the filling without the carbs or calories. You can use an equivalent amount of any other powdered sweetener you prefer.
- Vanilla Extract: Elevates the filling’s flavor profile and adds complexity. Ensure it’s sugar-free to maintain keto-friendliness.
- Pumpkin Pie Spice: A spice mix that imparts the quintessential autumnal flavor to the filling. It typically includes cinnamon, ginger, nutmeg, cloves, and allspice. Store-bought pumpkin pie spice works well.
- Salt: A pinch enhances the filling’s flavors without overwhelming sweetness.
- Cinnamon: A final dusting on top of the cheesecake bites adds spice and visual appeal. Optionally, top with whipped cream.
These ingredients come together to create the delightful Keto Pumpkin Spice Cheesecake Bites. For a step-by-step guide on crafting these treats, continue reading this blog post.
Instructions
Instructions for Keto Pumpkin Cheesecake Crust:
- In a large mixing bowl, whisk together the almond flour, sweetener, and cinnamon until well combined. This mix will form your crust’s base.
- Pour in the melted butter to the dry mixture. Use a fork or spatula to blend until you get a crumbly dough. You might need to press the mixture with your hands to fully combine.
- Prepare 15 mini muffin cups. You can line them with paper liners, spray with cooking spray, or use mini paper cups. Distribute the crust mixture evenly, pressing it into the bottom and up the sides of each cup.
- Chill the muffin tin in the fridge for 15 minutes. This step ensures the crusts keep their shape and don’t stick.
Instructions for Keto Pumpkin Cheesecake Filling:
- In another large bowl or a food processor, whip the softened cream cheese and heavy whipping cream. Use an electric mixer or blender until the mix is smooth and fluffy.
- Add sweetener, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. Beat these ingredients until they’re fully integrated.
- Transfer the filling into a piping bag. Pipe it onto the crusts in the muffin cups, almost to the top. Add a dash of cinnamon on each for extra taste and a decorative touch.
- Refrigerate the bites for at least 2 hours, or until they’re firm.
Tips and Tricks for Best Results
- Use room temperature cream cheese and butter. This ensures a smoother blend for both crust and filling.
- For an easier and cleaner filling process, opt for a piping bag. You can also snip the corner off a ziplock bag.
- No pumpkin pie spice? Make your own. Combine 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves, and a pinch of allspice.
- To prepare in advance, freeze the sugar-free pumpkin cheesecake. They’ll keep for up to 3 months. Thaw overnight in the fridge before serving.
Storing and Serving Keto Pumpkin Spice Cheesecake Bites:
- Storing: Keep the cheesecake bites in the fridge, inside an airtight container. They’ll stay fresh for up to 5 days. For longer storage, freeze them. They’ll last for 3 months.
- Thawing: If frozen, thaw overnight in the fridge.
- Serving: Enjoy these bites chilled or at room temperature. Add whipped cream and cinnamon on top for a special treat, or keep them simple.
Perfect for Any Occasion
- These bites are ideal for snacking, desserts, or even breakfast.
- They’re easy to carry, making them great for parties.
- Their taste and appearance will surely win over your guests.
Frequently Asked Questions
- Sweetener Substitutions: Yes, you can use any keto-friendly sweetener. Adjust the amount of the sweetener of choice based on your preference and the sugar substitute’s sweetness level. Erythritol, monk fruit, stevia, monk fruit sweetener and allulose are all good choices.
- Dairy-Free Version: To make dairy-free bites, use alternatives like coconut oil, vegan butter, vegan cream cheese, or cashew cream cheese. For heavy cream, try coconut cream or almond milk. You might need extra sweetener or a thickener.
- Doneness Indicator: The cheesecake bites are ready when they’re firm and set.
- Freezing: You can freeze the bites for up to 3 months. Use an airtight container for storage.
- Adding Extras: Feel free to add nuts or chocolate chips. Mix them into the crust or filling, or sprinkle on top before chilling.
More Keto Pumpkin Recipes You Might Like
If you love pumpkin and want to enjoy it in different ways, you might like these other keto pumpkin recipes that I have. They are all low carb, gluten free, and sugar free, but they taste delicious and satisfying. Here are some of the recipes that you can try:
Keto Recipes
- Keto Chocolate Muffins
- Keto Brownie Muffins
- Keto Chocolate Peanut Butter Brownie Muffins
- 90-Second Keto Blueberry Mug Cake With Coconut Flour
- Keto Oreo Mug Cake With Coconut Flour
- Keto Chocolate Mug Cake With Coconut Flour
- Keto Peanut Butter Mug Cake With Coconut Flour
Keto Pumpkin Spice Cheesecake Bites No Bake
These keto pumpkin spice cheesecake bites are easy to make, low carb, sugar free and gluten free. They have a crunchy almond flour crust, and a creamy pumpkin cheesecake filling. Sprinkle some cinnamon for extra flavor and enjoy these delicious treats with a cup of coffee on the side. They are perfect for satisfying your sweet tooth and celebrating the fall season.
Net Carbs: 0.2g
Equipment
- 1 Spatula
Ingredients
Pumpkin Cheesecake Crust
- 1 cup almond flour
- 3 tablespoons unsalted butter
- 2 tablespoons Swerve
- 1 teaspoon Ground Cinnamon
Pumpkin Cheesecake Filling
- 1/2 cup heavy whipping cream
- 8 oz cream cheese
- 7.5 oz pumpkin puree
- 1/2 cup Swerve
- 1/2 teaspoon vanilla extract
- 1 teaspoon Pumpkin Spice
- 1/8 teaspoon salt
- 1/2 teaspoon Ground Cinnamon
Instructions
Pumpkin Cheesecake Crust
- In a large mixing bowl, whisk together the almond flour, sweetener, and cinnamon until well combined. This will be the dry mixture for the crust. Add the melted butter to the dry mixture and stir with a fork or a spatula until a crumbly dough forms. You may need to use your hands to press the dough together.
- Line 15 mini muffin cups with paper liners or spray them with cooking spray or use 15 mini paper muffin cups for easiness. Divide the dough evenly among the cups, using about a teaspoon for each one. Press the dough firmly into the bottom and slightly up the sides of the cups, creating a small well for the filling.
- Place the muffin tin in the refrigerator and chill for 15 minutes. This will help the crusts hold their shape and prevent them from sticking to the pan.
Pumpkin Cheesecake Filling
- In a large bowl, beat the cream cheese and the heavy whipping cream with an electric mixer until smooth and fluffy. You can use a blender as well. Add the sweetener, pumpkin puree, vanilla, pumpkin pie spice, and salt and beat until well combined.
- Fill a piping bag with the filling and pipe it over the crusts in the mini muffin cups, filling them almost to the top. Sprinkle a little bit of cinnamon for extra flavor and decoration.
- Refrigerate for at least 2 hours or until set.
Video Recipe
Notes
- Can I use a different sweetener for these keto pumpkin spice cheesecake bites? Yes, you can use any keto-friendly sweetener that you like for these keto pumpkin spice cheesecake bites. However, you may need to adjust the amount and the taste according to your preference and the type of sweetener you use. Some of the popular options are erythritol, monk fruit, stevia, and allulose. You can also use a blend of different sweeteners to achieve the best flavor and texture.
- Can I make these keto pumpkin spice cheesecake bites dairy-free? Yes, you can make these keto pumpkin spice cheesecake bites dairy-free by using some dairy-free alternatives for the butter, cream cheese, and heavy cream. For the butter, you can use coconut oil or vegan butter. For the cream cheese, you can use vegan cream cheese or cashew cream cheese. For the heavy cream, you can use coconut cream or almond milk. However, you may need to add some extra sweetener or thickener to compensate for the difference in taste and consistency.
- How do I know when these keto pumpkin spice cheesecake bites are done? These keto pumpkin spice cheesecake bites are done when they are firm and set.
- Can I freeze these keto pumpkin spice cheesecake bites? Yes, you can freeze these keto pumpkin spice cheesecake bites for up to 3 months in an airtight container. To thaw them, you can transfer them to the refrigerator overnight. You can also enjoy them frozen if you like a more ice cream-like texture.
- Can I add some nuts or chocolate chips to these keto pumpkin spice cheesecake bites? Yes, you can add some nuts or chocolate chips to these keto pumpkin spice cheesecake bites for some extra crunch and flavor. You can either mix them into the crust or the filling, or sprinkle them on top of the cheesecake bites before or after refrigerating them. Some of the best options are pecans, walnuts, almonds, pistachios, macadamia nuts, dark chocolate chips, sugar-free chocolate chips, or white chocolate chips.
Nutrition Per 1 (ONE) Serving
Serving: 1 servingCalories: 8 kcalCarbohydrates: 0.2 gNet Carbs: 0.2 gProtein: 0.15 gFat: 0.75 gFiber: 0.05 g
Did you make this recipe and love it?Please let me know in the comments below how it turned out: Leave a Review!
