Today I will show you how to make delicious and low carb keto pumpkin cheesecake bites. These little treats are perfect for anyone following a keto diet or just looking for a healthier dessert option.
They combine the rich, creamy taste of cheesecake with the warm, comforting flavors of pumpkin pie – all in a bite-sized package that’s easy to enjoy without going overboard.
The base is made from almond flour, which gives it a nutty flavor and keeps the carb count low. We use Swerve sweetener instead of sugar to keep these treats keto-friendly.
Don’t worry if you’re not familiar with some of these ingredients – they’re easy to work with and I’ll guide you through the process step by step.
You can make these bites for a holiday gathering, a weekend treat, or even as a quick snack when you’re craving something sweet. They store well in the fridge, so you can make a batch and enjoy them throughout the week.
👍 Why You’ll Love This Recipe
Perfect Portion Control: Just grab one or two bites when you’re craving something sweet, and you’re good to go. This makes it easier to stick to your diet goals while still satisfying your sweet tooth.
Crowd-Pleaser: These bites are so tasty that even people who aren’t on a keto diet will love them. You can bring them to parties or gatherings without anyone realizing they’re a “diet” food.
Great for Beginners: If you’re new to keto baking, this recipe is a great place to start. The steps are straightforward and easy to follow, even if you don’t have much baking experience.
Satisfies Sweet Cravings: One of the hardest parts of a keto diet can be giving up sweets. These pumpkin cheesecake bites give you a way to satisfy those cravings without breaking your diet.
✨ Recipe Ingredients
For The Cups
- 1 Egg White
- 1/4 cup Butter (melted)
- 1 3/4 cups Fine Almond Flour (I recommend this one – amazon)
- 1/2 cup Swerve Brown Sweetener (amazon)
- 3/4 teaspoon Ginger (ground)
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Cloves
- 3/4 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
For The Filling
- 1/3 cup Heavy Whipping Cream
- 2/3 cup Swerve Confectioners Sweetener (amazon)
- 6 oz Cream Cheese (softened)
- 1/3 cup Pumpkin Puree
- 1 3/4 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Pure Vanilla Extract
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and lining a mini muffin pan with 24 silicone or paper muffin liners.
Step 2
We will start with the cup ingredients. Add these ingredients to a large bowl: almond flour, sweetener, cinnamon, ginger, baking powder, cloves, and salt. Whisk to combine.
Step 3
Add the egg white, melted butter, and vanilla and mix until the dough forms. Then roll it into 3/4 or 1 inch balls, pressing them into the bottom and sides of the prepared mini muffin cups.
Step 4
Bake for 17-20 minutes until puffed. The edges will become golden brown. Remove from the oven and let them cool for 15 minutes. Once they have cooled a bit, press into the centers to create a well.
Step 5
While the cups continue cooling, we will make the pumpkin filling. In a large mixing bowl, beat the powdered sweetener and cream cheese together until smooth. Then, beat in the pumpkin puree, vanilla, and pumpkin pie spice until well combined.
Step 6
Take another bowl and beat the heavy cream until it holds stiff peaks. Then fold the whipped cream into the cream cheese mixture. Make sure to mix well until combined smoothly.
Step 7
Fill a piping bag with the filling and pipe into the cookie cups. Enjoy!
💡Tips
1. Keep an Eye on the Oven
Every oven is a bit different, so start checking your cups at the 15-minute mark. They should be puffed up and just starting to turn golden at the edges.
If they’re browning too quickly, place a piece of aluminum foil loosely over the top. This will prevent them from burning while allowing them to finish cooking.
2. Softening Cream Cheese
For the smoothest cheesecake filling, make sure your cream cheese is properly softened. Take it out of the fridge at least an hour before you plan to use it.
If you forget, you can cut it into small cubes and leave it out for about 30 minutes. Avoid microwaving it to soften as this can create hot spots and affect the texture of your filling.
3. The Secret to Smooth Filling
When making the filling, mix the cream cheese and sweetener first until they’re completely smooth. Only then should you add the other ingredients. This prevents lumps and ensures a silky-smooth filling.
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FAQ
1. Can I freeze these cheesecake bites?
Yes, you can freeze these cheesecake bites. They freeze well for up to 3 months. To freeze, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag or airtight container.
This prevents them from sticking together. When you’re ready to eat them, just move them to the fridge to thaw overnight.
2. Can I add nuts to the crust?
Absolutely! Adding nuts to the crust can give it extra crunch and flavor. Finely chopped pecans or walnuts work great with the pumpkin flavor.
Keto Pumpkin Cheesecake Bites
Ingredients
For The Cups
- 1 Egg White
- 1/4 cup Butter melted
- 1 3/4 cups Fine Almond Flour (I recommend this one – amazon)
- 1/2 cup Brown Sweetener (amazon)
- 3/4 teaspoon Ginger ground
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Cloves
- 3/4 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
For The Filling
- 1/3 cup Heavy Whipping Cream
- 2/3 cup werve Confectioners Sweetener (amazon)
- 6 oz Cream Cheese softened
- 1/3 cup Pumpkin Puree
- 1 3/4 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Pure Vanilla Extract
Instructions
- Start by preheating the oven to 325°F and lining a mini muffin pan with 24 silicone or paper muffin liners.
- We will start with the cup ingredients. Add these ingredients to a large bowl: almond flour, sweetener, cinnamon, ginger, baking powder, cloves, and salt. Whisk to combine.
- Add the egg white, melted butter, and vanilla and mix until the dough forms. Then roll it into 3/4 or 1 inch balls, pressing them into the bottom and sides of the prepared mini muffin cups.
- Bake for 17-20 minutes until puffed. The edges will become golden brown. Remove from the oven and let them cool for 15 minutes. Once they have cooled a bit, press into the centers to create a well.
- While the cups continue cooling, we will make the pumpkin filling. In a large mixing bowl, beat the powdered sweetener and cream cheese together until smooth. Then, beat in the pumpkin puree, vanilla, and pumpkin pie spice until well combined.
- Take another bowl and beat the heavy cream until it holds stiff peaks. Then fold the whipped cream into the cream cheese mixture. Make sure to mix well until combined smoothly.
- Fill a piping bag with the filling and pipe into the cookie cups. Enjoy!