Creamy low carb pumpkin cheesecake bites enrobed in dark chocolate. A deliciously healthy fall keto treat!
Pumpkin season is in full swing and I am swinging right along with it. Pumpkin season makes me happy and I am not ashamed to admit it. Yes, I know everybody else is on the pumpkin bandwagon too and Pinterest is so full of pumpkin recipes you can barely stand it. I am very sorry if you are one of the pumpkin haters; feel free to put me on mute for the month of October if you have to. But I shall be singing pumpkin’s praises at the top of my lungs for a few weeks to come.
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In years past, I have stocked up on pumpkin when it hits the store shelves and had plenty of cans for any kind of recipe whenever the creative urge might strike. This year, however, I am actually going quite light on the pumpkin madness. We will be moving in less than two months and I am charged with clearing out the pantry shelves as much as possible. This is a nearly Herculean task, I’m afraid. Let me fess up and tell you that I am a bit of a food hoarder. I seem to collect ingredients at a rather alarming rate, with the assumption that I will use all of it eventually. And I do, for the most part, but now I don’t quite see how I will use up everything before the big move. You may be seeing some strange recipes from me in the next month or so as I open random cans and jars and see what I can create. How does Olive Caper Artichoke Tuna Salad sound to you? Hmmm, that doesn’t sound half bad, actually…
So I am down to two paltry cans of pumpkin at the moment and I forbid myself to purchase any more. It’s tough to walk by the displays of organic pumpkin puree on sale. Really tough and it’s only going to get tougher as Thanksgiving draws ever closer. We are actually moving three days before American Thanksgiving this year and I will be in a new home in a new city with the majority of my bakeware and cooking equipment in a moving truck that may take a few weeks to arrive. This holiday baking season is going to be tough all around, never mind the darn pumpkin!
So you can see why I am getting a jump on the pumpkin recipes now. I figure that perhaps I will make it through the moving process a little more easily if I’ve had my fill of pumpkin beforehand. A girl can dream, can’t she?
- 16 ounces cream cheese softened
- 1 & 1/2 cups pumpkin puree
- 1 cup confectioner’s Swerve Sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tbsp butter
- 6 ounces Lily's Dark Chocolate chopped
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Preheat oven to 300F and grease a 9-inch glass or ceramic pie dish.
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In a large bowl, beat cream cheese, pumpkin puree and sweetener together until well combined. Beat in eggs, vanilla, cinnamon, ginger and nutmeg until fully incorporated and smooth.
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Pour mixture into prepared pie plate and bake 30 to 40 minutes, or until puffed and set. Remove from oven and let cool in pan, then cover tightly in plastic wrap and refrigerate at least 2 hours.
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When cheesecake is fully chilled, line a cookie sheet with parchment or waxed paper. Using wet hands, scoop and roll cheesecake into 1-inch balls and place on prepared cookie sheet. Freeze until firm, about 1 hour.
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Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water.
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Melt butter and chocolate together until smooth. Dip frozen cheesecake balls into chocolate with a fork and turn to coat. Remove with a fork and tap fork lightly against the side of the bowl to remove excess chocolate.
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Place on waxed paper lined cookie sheet and let set, about 20 minutes. Store in refrigerator.
Serves 20 (about 2 truffles each). Each serving has 6.49 g of carbs and 1.53 g of fiber. Total NET CARBS = 4.96.
Food energy: 152kcal
Saturated fatty acids: 7.38g
Total fat: 11.48g
Calories from fat: 103
Cholesterol: 46mg
Carbohydrate: 6.49g
Total dietary fiber: 1.53g
Protein: 2.86g
Sodium: 92mg
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Monica says
Bring on the pumpkin. I love it and can never get enough. Think I will make these tonight. Sad you are leaving us on the North Shore but we will be able to live the adventure to the west coast through you.
Carolyn says
Hey, where are you on the North Shore?
Monica says
Georgetown
Donna says
I can’t have eggs. Could I omit them and not bake it, maybe freeze it?
Carolyn says
I think you might want to add something to thicken it a bit. Maybe some gelatin?
Donna says
Carolyn,
Thank you for the great suggestion. I miss out on so many great looking recipes. How much gelatin would you add?
Carolyn says
Hmmm. Depends on what kind you have. If it’s Knox, I might just do a packet mixed with a tbsp or two of water. If you have the good grassfed gelatin like Great Lakes, I’d do a tbsp mixed with a few tbsp water first.
Donna says
I do have Great Lakes so I’ll give it a try tomorrow. Thank you so much for getting back to me.
Donna
Christine at Cook the Story says
I love that you made these not only healthier, but portion controlled, too!
Amanda says
These look amazing!!!
Carol says
Are all your recipes low carb as some have ingredients that are not considered low carb. Like red potatoes in your beef stew recipe.
Carolyn says
Hi Carol – I think you have me confused with someone else. I don’t have a beef stew recipe on this website. I do have some very old recipes that are not low carb but the VAST majority are low carb and you can see the carb counts after the recipe, so you should be good to go.
Susan Pelter says
Pumpkin, lovely pumpkin! Bring it on! (…I was just thinking today that you need to give us a fried pumpkin donut recipe. The DD Munchkins keep calling my name when I drive by.) In the meantime, I am gonna make these babies. Good luck with your move!
Cecelia says
Can I make the confectioner’s sugar out of the Swerve regular sugar?
Carolyn says
By grinding it? People say that they’ve had success with a coffee grinder.
Hana says
I couldn’t find the swerve confectioners sugar. I have some domino natural sugar and stevia blend. If I use that instead how much would you suggest me using??
Carolyn says
Are you trying to make it low carb?
Hana says
Yes I am. I don’t have a whole foods or anyplace like that near me and regular grocery stores don’t carry the swerve sugar. The stevia blend I have is only 2. Carbs a serving so it’s not too bad. Or is there something else I could use as a substitute that may be easier to find??
Carolyn says
If it’s a “baking blend” and is meant to measure like sugar, than you can replace my Swerve with that. The texture might be a little different, though.
ami@naivecookcooks says
These look so delicious!! I have a question though. You said you make your own pumpkin puree!! Just wondering how you do it?! Thanks!
Debra says
I’m having trouble getting the cheesecake to cook until set. After the first 40 min the top was set. let it cool then put in the fridge overnight. the next day when i went to scoop out the filling was liquid. I’ve remixed the filling and poured back into the greased pie plate. at the 30 min mark in a 300 degree oven its still not set.
The oven is working as i just cooked a pizza at 550F
Any suggestions?
Carolyn says
Hmmmm, that is very strange! What kind of pumpkin puree did you use? I wonder if it had a lot of extra liquid in it?
Debra says
Thanks for such a quick response! Libbey’s 100% Pure Pumpkin Puree is what I’ve been using. It’s interesting you pointed out the amount of liquid. It didn’t seem unusually wet but I will use your/America’s Test Kitchen’s method of drying out the puree with paper towels from your https://alldayidreamaboutfood.com/2010/11/pumpkin-bourbon-cheesecake-with-spiced-pecan-crust-low-carb-and-gluten-free.html for the next run.
We have tried your Pumpkin Bourbon Cheesecake, the Maple Granola and your Carmel Sauce. We love them all! Thank you for posting your recipes so we can enjoy them.
Carolyn says
That’s the only thing I can think here that would be the issue!
Mari says
In future, cook longer. I make my own pumpkin & out always takes longer for pies to set as well.
Linda says
Does the sweetener have to be confectioners? Would it work with regular Swerve like I would use in a regular cheesecake? I can grind it in a coffee grinder but I was hoping I would be able to skip that step?…Thanks for sharing!
Carolyn says
It might be gritty after it cools.
Shay says
Should I use regular confectioners sugar or regular domino’s sugar if I’m not making it low carb?
Carolyn says
I’d probably still use confectioners
Porcelina says
Hi Carolyn!
I just wanted to give you some feedback on this AMAZING recipe! It was our national Valentine’s type day (St Dwynwen’s Day) here in Wales yesterday so I whipped these up for my cheesecake-loving husband-to-be. They are absolutely divine!
I used ‘Total Sweet’, a xylitol based sweetener, and I blitzed it in the coffee grinder to make it powder-like (my mother always made caster sugar this way from normal granulated sugar).
The cheesecake didn’t set much in the fridge, so was a bit squidgy and tricky to coat with the chocolate – so we stuck it in ice-cube trays in the freezer and that actually worked out ok.
Thanks for sharing such a great recipe! I always have to convert all your measurements from cups to grams, being in the UK, but the conversions always seem to work ok!
P x
Carolyn says
Thanks for the feedback! I wonder if the xylitol changed the consistency of the cheesecake. Anyway, glad it worked.
Melissa Alexander says
I just made these with a couple of subs. I used Greek yogurt cream cheese to increase the protein, sprinkled some Kroger 62% cacao chocolate chunks on top, and baked it in a square pan. It took longer to cook, but, oh my, is it tasty! I added the choc chunks, because I’m lazy!
maria says
I made these yesterday and they are so good! Thanks for Sharing.
Mari says
I made these for thanksgiving & they were really good. However, i really liked them partially frozen. I kept the extra in freezer & just took one or two out when i wanted something sweet. Let them thaw for about 10 minutes & i liked them better then fully thawed.