Keto Mini Pumpkin-Pecan Cheesecakes Recipe

Recipesfull introduces to you: Cheesecake Recipes. (Keto Mini Pumpkin-Pecan Cheesecakes Recipe). These low-carb cheesecakes are creamy good with a subtle taste of pumpkin, a little crunch from pecans, and are perfect for portion control. Keep any remaining cheesecakes refrigerated.

Brief

Prep 15 mins

Cook: 30 mins

Additional: 1hr15 mins

Total: 2hrs

Servings: 6

Yield: 6 mini cheesecakes

Keto Mini Pumpkin-Pecan Cheesecakes Recipe

Ingredients

cooking spray

½ cup almond flour (such as Bob's Red Mill®)

1 tablespoon granulated erythritol sweetener (such as Swerve®)

1 teaspoon flax seeds

¼ teaspoon ground cinnamon

1 pinch salt

2 tablespoons unsalted butter

melted

1 (8 ounce) package cream cheese

softened

½ cup pumpkin puree

¼ cup granulated erythritol sweetener (such as Swerve®)

1 large egg

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

2 tablespoons chopped pecans

New York Cheesecake III

Dessert

Directions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.

Step 2

Stir almond flour 1 tablespoon sweetener flax seeds cinnamon and salt together in a medium mixing bowl stirring to break up any flour lumps. Add melted butter stirring well. Distribute the crust mixture evenly into each prepared muffin cup pressing down into the bottoms.

Step 3

Bake in the preheated oven until crusts start to brown 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.

Step 4

Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener egg vanilla extract cinnamon nutmeg and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.

Step 5

Bake in the preheated oven until set 18 to 20 minutes.

Step 6

Remove from the oven place the pan on a wire rack and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill about 30 minutes.

Step 7

When ready to serve run a knife around each cheesecake releasing it from the muffin cup.

Nutritional Information

Keto Mini Pumpkin-Pecan Cheesecakes Recipe

Servings Per Recipe:6

Calories: 268.6

% Daily Value *

Protein: 6.7g 13%

Carbohydrates: 15.7g 5%

Dietary Fiber: 2.3g 9%

Sugars: 1.5g

Fat: 25.1g 39%

Saturated Fat: 11.6g 58%

Cholesterol: 82.2mg 27%

Vitamin A Iu: 3841.3IU 77%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 3%

Vitamin C: 0.9mg 2%

Folate: 12.7mcg 3%

Calcium: 47.6mg 5%

Iron: 1mg 6%

Magnesium: 14.3mg 5%

Potassium: 117.4mg 3%

Sodium: 295mg 12%

Calories From Fat: 225.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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