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I have found an easy Autumn Keto dessert that would be perfect any time of day. I even eat it for breakfast some mornings!
It only has 2.8g of carbs, boasts 11g of fat, tastes creamy, delicious, and satisfies that pumpkin craving you surely have at this time of the year.
What is it? It’s called Mini Keto Pumpkin Cheesecakes and I adapted it from a recipe on Pinterest by Kasey Trenum’s blog.
It’s a very easy recipe made with cream cheese, canned pumpkin, egg, vanilla, pumpkin pie spice, and Swerve sweetener.
I love that my silicone muffin liners make these so easy to pop right out after refrigeration, then I just top them with sugar-free whipped cream!
I halved the recipe which makes 6 tiny cheesecakes, plenty for sharing or hogging all to myself, lol.
If you don’t have whipped cream or don’t want to take the time to make any, Vanilla Bean Halo Top works pretty well too!
The fat content keeps you satisfied all morning or evening, whenever you decide to partake! This would also be a great filling for an almond flour crust.
The first time I tried this recipe, I hand mixed the ingredients. It was still delicious but not as creamy as the 2nd time when I whipped them. Y’all!!
16 oz cream cheese, softened
1/2 cup Swerve sweetener
1/2 cup pumpkin puree
1T pumpkin pie spice
1/2 tsp vanilla
Now remember, I halved this recipe. The next step is to whip all the ingredients and pour into silicone lined muffin tins. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
Refrigerate after cooling. Pop one out and top with your choice of low-carb topping and enjoy! 😋