Name: Keto Mini Pumpkin-Pecan Cheesecakes
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray -; Almond flour (such as Bob's Red Mill®) - ½ cup; Granulated erythritol sweetener (such as Swerve®) - 1 tablespoon; Flax seeds - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Salt - 1 pinch; Unsalted butter, melted - 2 tablespoons; Cream cheese, softened - 1 (8 ounce) package; Pumpkin Puree - ½ cup; Granulated erythritol sweetener (such as Swerve®) - ¼ cup; Egg - 1 large; Vanilla extract - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon; Salt - ¼ teaspoon; Chopped pecans - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Keto Mini Pumpkin-Pecan Cheesecakes

1. Cooking spray -

2. Almond flour (such as Bob's Red Mill®) - ½ cup

3. Granulated erythritol sweetener (such as Swerve®) - 1 tablespoon

4. Flax seeds - 1 teaspoon

5. Ground cinnamon - ¼ teaspoon

6. Salt - 1 pinch

7. Unsalted butter, melted - 2 tablespoons

8. Cream cheese, softened - 1 (8 ounce) package

9. Pumpkin Puree - ½ cup

10. Granulated erythritol sweetener (such as Swerve®) - ¼ cup

11. Egg - 1 large

12. Vanilla extract - 1 teaspoon

13. Ground cinnamon - ½ teaspoon

14. Ground nutmeg - ½ teaspoon

15. Salt - ¼ teaspoon

16. Chopped pecans - 2 tablespoons

How to cook deliciously - 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.