Keto Pumpkin Cheesecake Bites
These sweet little keto pumpkin cheesecake bites are a fun fall dessert idea. No bake pumpkin cheesecake mousse nestled into sugar-free keto spice cookies. What more could you ask for?
Servings 12 servings
Calories 223kcal
Ingredients
Cookie Cups
- 1 ¾ cup almond flour
- ½ cup Swerve Brown
- ¾ tsp ground ginger
- 1/2 tsp cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ tsp cloves
- ¼ cup butter melted
- 1 large egg white
- ½ teaspoon vanilla extract
Pumpkin Cheesecake Filling
- 6 ounces cream cheese softened
- 2/3 cup Swerve Confectioners
- 1/3 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/3 cup heavy whipping cream
Instructions
Cookie Cups
- Preheat the oven to 325F and line a mini muffin pan with 24 silicone liners (or use a silicone mini muffin pan).
- In a large bowl, whisk together the almond flour, sweetener, ginger, cinnamon baking powder, salt, and cloves. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.
- Roll the dough into 3/4 inch balls and press into the bottom and up the sides of the prepared mini muffin cups.
- Bake 15 to 20 minutes, until puffed and the edges are just golden brown. Remove and let cool 10 minutes, then gently press into the centers to reform the wells. Let cool completely.
Pumpkin Cheesecake Filling
- In a large bowl, beat the cream cheese and powdered sweetener together until well combined and smooth. Beat in the pumpkin puree, pumpkin pie spice, and vanilla until well combined.
- In a separate bowl, beat the heavy cream until it holds stiff peaks. Fold the whipped cream into the cream cheese mixture until no streaks remain.
- Place the filling in a piping bag and pipe decoratively into the cookie cups. Alternatively you can spoon it in, mounding slightly on top.
- Sprinkle with additional pumpkin pie spice or add some sugar-free holiday sprinkles.
Nutrition
Serving: 2bites per serving | Calories: 223kcal | Carbohydrates: 4.9g | Protein: 5.1g | Fat: 19.6g | Fiber: 1.9g