Easy Keto Pumpkin Cheesecakes are quick, simple to prepare, gluten-free, crust-free, creamy pumpkin spice mini cheesecakes.
Fall is in the air, bringing with it the promise of warm sweaters, cozy nights by the fire, and, of course, all things pumpkin.
Fear not, my low-carb friends, because today I am here to share with you the ultimate answer to your pumpkin cravings.
These delectable single-serve, keto pumpkin cheesecakes are whipped up and baked in a snap, and have only 5g net carbs per cheesecake.
The perfect blend of creamy cheesecake and warm pumpkin spice, all without all the extra carbs.
I garnished my cheesecakes with a dollop of whipped heavy cream and a drizzle of sugar-free caramel syrup.
So grab your stand mixer or hand mixer and get ready to indulge guilt-free in this fall favorite.
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My Keto Instant Pot Pumpkin Cheesecake recipe inspired this.
Ingredients
- 6 ounces Cream Cheese, softened
- 3 tablespoons Pumpkin Puree, unsweetened
- 1 large Egg
- 3 tablespoons Low Carb Powdered Sweetener
- 1 teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Vanilla Extract
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Preheat the oven to 350℉ (180℃) and grease or oil two 8-ounce ramekins or mugs.
Add all the ingredients to a stand mixer or mixing bowl with an electric hand mixer.
Mix on medium-high until smooth. Scrape the sides with a rubber scraper and mix on high until completely smooth.
Pour the batter evenly into the two prepared ramekins, filling them to about ¾ full.
Place the ramekins on a baking tray.
Bake for 15-17 minutes, or until the centers are set but still jiggly.
Remove from the oven and let cool completely, then cover with plastic wrap or foil and refrigerate for 2 hours or overnight.
Garnish with whipped cream and drizzle with optional sugar-free caramel sauce. Serve.
Equipment
Storage
Store the cooked pumpkin cheesecakes in the fridge, covered, once completely cooled, for up to 3 days, or freeze in the covered ramekins for up to a month.
📖 Printable Recipe Card
Easy Keto Pumpkin Cheesecakes
Equipment
Ingredients
- 6 ounces Cream Cheese softened
- 3 tablespoons Pumpkin Puree unsweetened
- 1 large Egg
- 3 tablespoons Low Carb Powdered Sweetener
- 1 teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350℉ (180℃) and grease or oil two 8-ounce ramekins or mugs.
- Add all the ingredients to a stand mixer or mixing bowl with an electric hand mixer.
- Mix on medium-high until smooth. Scrape the sides with a rubber scraper and mix on high until completely smooth.
- Pour the batter evenly into the two prepared ramekins, filling them to about ¾ full.
- Place the ramekins on a baking tray and bake for 15-17 minutes, or until the centers are set but still jiggly.
- Remove from the oven and let cool completely, then cover with plastic wrap or foil and refrigerate for 2 hours or overnight.
- Garnish with whipped cream and drizzle with optional sugar-free caramel syrup. Serve.
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Notes
Nutrition
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