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prep time
15 min
cook time
25 min
ready time
40 min
Keto Pumpkin Cheesecake Bites
Not far off from pumpkin pie, these pumpkin cheesecake bites can really hit the spot for something sweet and festive! Just 6 ingredients leaves you with a keto dessert that even non-keto gluttons will enjoy. No crust, less than 30 minutes in the oven, and plenty of spicy-sweet pumpkin flavor!
Net Carbs
1.5 g
Fiber
0.4 g
Total Carbs
1.9 g
Protein
1.4 g
Fats
4.6 g
52 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
5 ounce
Stevia Leaf Noncaloric Sweetener (green Packet)
2 package
Raw Egg
1 large
Pumpkin, Canned
½ cup
Spices Pumpkin Pie Spice
1-¼ tsp
Cinnamon
½ teaspoon
Recipe Steps
steps 6
40 min
Step 1
Preheat an oven to 350 degrees. Line a mini-muffin tray with 12 paper liners. For full-sized muffin trays, this recipe should make 6 cheesecakes.Step 2
In a stand mixer with a paddle attachment, mix the cream cheese and the sugar until they are creamed together - about 4-5 minutes. The cream cheese should be soft, pliable, and mostly smooth.Step 3
Mix in the remaining ingredients. Mix the batter until it’s free of cream cheese lumps.Step 4
Spoon the batter into the liners. They can be filled almost entirely, leaving just a ⅛-inch space from the top. Give the muffin tray a tap against a counter or flat surface to settle the batter.Step 5
Bake the cheesecakes bites for 15 minutes. Then, leaving the tray in the oven, turn the heat down to 300 degrees and bake for an additional 10 minutes or until done. There should be no jiggle, and a toothpick test should come out clean.Step 6
Allow the cheesecake bites to cool and set before eating!
Comments
Kerirandi 3 days ago
Great recipe!
MarvellousKetone419801 10 days ago
These were okay, but probably wouldn't make them again. The texture was not quite cheesecake, but also not quite muffin either. Just a little odd... 🤷♀️
Nephthys 2 years ago
How are there no sugar alcohols?
gracbwu 3 years ago
Excellent! I served to company Thanksgiving weekend and they raved about it. I also used Swerve, which I doubled to 1.5 oz. I did not have pumpkin pie spice so I added 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp ground cloves. Then I added 1/4 tsp cayenne pepper for a little kick! Yum! Perfect for the holidays.
AmazingRadish394251 4 years ago
Used 2 Tbsp Anthony's xylitol sweetener and 1tsp SweetLeaf stevia powder in place of recipe sweetener and turned out amazing!
IneffableAvocado205377 4 years ago
I substituted Swerve and you def need more added. I added 1 tsp of cinamon and a 1/4 nutmeg and ginger. taste the batter before you put it in the oven. Def need to follow the direction on the temperature
Claudia Enriquez 4 years ago
So delicious 😋 and the texture really amaizing
TheatreStormCrazy 4 years ago
I'm not a big pumpkin spice fan could I add more cinnamon instead?
Glasylady03 4 years ago
These are fabulous! I did change up a few things after reading the reviews. I used an ex-large egg, doubled the cinnamon amount, and after having used Pumpkin Pie Spice before I knew right away that using alot more was needed. I used 2 1/2 teaspoons, and also 4 packets of Whole Earth (Stevia/Monk fruit) and they turned out perfect. I love them and they are a fix for an occasional sweet tooth. I’ll be making alot.
Natcreycrey 5 years ago
They’re kinda bland but still pretty good. I added vanilla
Denise 5 years ago
I made these but tweaked the recipe. I can of pumpkin pie filling, I stick, cream cheese, vanilla extract, and 1/2 cup of stevia. Use same spices. They were delicious
Lisa 5 years ago
I made these & I thought they were awful! I throw them in the trash!
FluffyAndFabulous 5 years ago
Bland... I made some icing with crm chz and Swerve confectioners sugar, and a little almond milk and put a little icing on them, much better for the sweet tooth.
FluffyAndFabulous 5 years ago
I just realized my muffin tins are at a friends home, can I make this in a small casserole dish?
Judy 5 years ago
I made this today, I used swerve granular sugar instead and it was tasty. It satisfied my appetite for dessert.
Joanne 5 years ago
I made these today following the modification of using monk fruit sweetener and another egg. I also added a 1/4 tsp kosher salt. The flavor was good and sweet enough for me. I have a mini muffin tin that makes 24 and I had plenty of mix to fill all of it. Plus I cooked it on 350 for and extra 5 min after everyone’s comments about it not being done and I probably could have just followed the recipe, they were done and a little more brown than I like after the 20 min at 300 degrees. I weighed the cream cheese. I think I would probably like it to be more cream cheesy, these came out light and not at all dense like a cheese cake.
Kat girl 5 years ago
Very good
Rosieb 5 years ago
Very good
Melisa 5 years ago
I just bought an egg bite maker by Dash. I was thinking it would be a great little tool to use to make these cheesecakes. Has anybody tried that? And if so how long did you cook yours?
Anonymous 5 years ago
What kind of pumpkin, canned?
FavorableMacadamia558944 a year ago
I used the canned pumpkin for pies🥰
Belle76 5 years ago
I used the crust recipe for the lemon cheesecake and placed it in the muffins at the bottom and they are Like little cheesecakes with cool whip 🥰
Jomoss1111 5 years ago
These are delish! Reading the comments I’m thinking it’s a good idea to remind people they aren’t muffins, so they won’t be “cake” like but more of a cheesecake texture. The longer you let them sit the more they stand up too
Giseleb3 5 years ago
I made them and like them a lot I followed instructions exactly and use silicon baking cups in the air fryer time was perfect
Yowtfwasthat 5 years ago
Just made these, thank you for the recipe!