Keto Mini Pumpkin-Pecan Cheesecakes

1 . Stage

Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until set, 18 to 20 minutes.

6 . Stage

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 . Stage

When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.