Easy Keto Pumpkin Cheesecakes
Easy Keto Pumpkin Cheesecakes are quick, simple to prepare, gluten-free, crust-free, creamy pumpkin spice mini cheesecakes.
Servings: 2
Calories: 240kcal
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.
Notes
* All nutritional data are estimates only based on the products I used.*
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.
Yield: 2 mini cheesecakes, Servings: 2, Serving Size 1 mini cheesecake, Net Carbs per Serving: 5g, Amounts per Serving-
Nutrition
Serving: 1mini cheesecake | Calories: 240kcal | Carbohydrates: 6g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 292mg | Fiber: 1g | Sugar: 5g
