Keto Pumpkin Cheesecake
This Keto Pumpkin Cheesecake captures the cozy flavors of fall with a smooth, creamy filling and just the right touch of warm spice. It’s a comforting, dessert-worthy treat that feels indulgent without the added sugar.
Servings 3 people
Calories 181 kcal
Ingredients
- 4 ounces cream cheese softened
- ⅓ cup pumpkin puree
- ½ teaspoon pumpkin spice
- 1½ tablespoon xylitol
- 1 egg large
- 2 tablespoons whipped cream
Instructions
- Preheat oven to 350 degrees C / 177 degrees F.
- In blender or food processor, add 4 ounces cream cheese, ⅓ cup pumpkin puree, ½ teaspoon pumpkin spice, 1½ tablespoon xylitol, and 1 egg until well combined.4 ounces cream cheese, ⅓ cup pumpkin puree, ½ teaspoon pumpkin spice, 1½ tablespoon xylitol, 1 egg
- Pour batter into three cupcake liners.
- Bake for 15 to 20 minutes or until cheesecake is set and slightly golden on top.
- Let cool, then chill in refrigerator overnight.
- Top with 2 tablespoons whipped cream cream before serving.2 tablespoons whipped cream
Notes
- Use full-fat instead of low-fat cream cheese for a rich and silky texture.
- Room-temperature cream cheese makes it easier to blend with the other ingredients. It’s best to remove the cream cheese from the fridge for at least an hour before use.
- Add a splash of vanilla extract to the batter for a subtle, aromatic sweetness.
- If you prefer a crunchy base, make an almond flour crust by mixing almond flour with melted butter and pressing it into each cupcake liner before adding the batter.
Nutrition
Calories: 181kcal | Net carbs: 2g | Fat: 15g | Protein: 5g