Keto Pumpkin-Pecan Cheesecake Bites

Ingredients

• cooking spray
• Crust:
• ½ cup almond flour (such as Bob's Red Mill®)
• 1 tablespoon granulated erythritol sweetener (such as Swerve®)
• 1 teaspoon flax seeds
• ¼ teaspoon ground cinnamon
• 1 pinch salt
• 2 tablespoons unsalted butter, melted
• Filling:
• 1 (8 ounce) package cream cheese, softened
• ½ cup pumpkin puree
• ¼ cup granulated erythritol sweetener (such as Swerve®)
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons chopped pecans

Ingredient Image

Step 1

Lightly heat your oven to 300°F (150°C) and give a 6-cup muffin pan a quick spray with cooking spray. In a medium bowl, mix together the almond flour, a tablespoon of sweetener, flax seeds, cinnamon, and a pinch of salt, making sure to break up any clumps. Pour in the melted butter and stir until everything is combined. Press this mixture evenly into the bottoms of your muffin cups.

Step 2

Pop the pan in the oven and bake until the crusts turn lightly golden, about 10 to 15 minutes. Once done, take it out and let the crusts cool for around 15 minutes.

Step 3

While the crusts are cooling, beat the cream cheese and pumpkin together in a large bowl until smooth. Add the rest of the sweetener, the egg, vanilla, cinnamon, nutmeg, and a pinch of salt, mixing until everything is well blended. Spoon this cheesecake filling over the cooled crusts, then sprinkle pecans on top of each one.

Step 4

Bake again for 18 to 20 minutes, until the filling is set. When they’re finished, take the pan out and let it cool on a wire rack for about half an hour. Then pop the whole thing into the fridge for another 30 minutes to chill.

Step 5

When you’re ready to serve, run a knife around the edges of each cheesecake bite to loosen them from the pan, and enjoy!