Keto Pumpkin Cheesecake Bites
These Keto Pumpkin Cheesecake Bites feature no-bake pumpkin cheesecake mousse nestled into sugar-free spice cookie cups. Perfect for easy low carb fall desserts with only 3g net carbs per serving.
Equipment
- mini muffin pan
- Silicone mini muffin liners
- Electric mixer
- Piping bag with star tip (optional)
Ingredients
- 1 ¾ cups super fine almond flour 185 g
- ½ cup brown sugar replacement like Swerve Brown, 91 g
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ¼ cup butter melted, 57 g
- 1 large egg white
- ½ teaspoon vanilla extract
- 6 ounces cream cheese well softened, 170 g
- ⅔ cup powdered erythritol sweetener 121 g
- ⅓ cup pure pumpkin puree 82 g
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ⅓ cup heavy whipping cream cold, 79 ml
Instructions
- Preheat oven to 325°F. Line a mini muffin pan with 24 silicone liners. In a large bowl, whisk together almond flour, brown sweetener, ginger, cinnamon, baking soda, salt, and cloves. Stir in melted butter, egg white, and vanilla until dough forms.
- Roll dough into 24 balls (¾ inch each). Press into bottom and up sides of muffin cups. Bake 15-20 minutes until edges are golden. Cool 10 minutes, then press centers down to reform wells. Cool completely.
- Beat cream cheese and powdered sweetener until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla. Beat until combined. In separate bowl, beat cold heavy cream to stiff peaks.
- Fold whipped cream into pumpkin mixture until no streaks remain. Pipe or spoon filling into cooled cookie cups. Garnish with pumpkin pie spice or sugar-free sprinkles.
Notes
- Use silicone liners for easy release
- Cream cheese must be well softened for smooth filling
- Powdered sweetener prevents gritty texture
- Cookie cups can be made ahead and frozen up to 2 months
- Store filled bites in refrigerator up to 3 days