Keto Pumpkin Spice Cheesecake Bites – Creamy, Cozy, and Low-Carb
These little bites taste like a fall dessert dream in one creamy, spiced mouthful. You get all the cozy flavors of pumpkin pie and cheesecake without the sugar crash or the heavy slice. They’re easy to make, great for meal prep, and perfect for sharing at gatherings.
Plus, they’re baked in a mini muffin pan, so portion control comes built in. If you’ve been craving something festive and keto-friendly, this is your snack-dessert sweet spot.
Ingredients
Method
- Prep the pan and oven. Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin pan with paper or silicone liners. This keeps the crust intact and makes clean-up easy.
- Make the crust. In a bowl, mix almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it looks like damp sand. It should clump when pinched.
- Portion and press. Divide the crust mixture among the liners, about 1 tablespoon per cup. Press firmly with your fingers or the flat bottom of a measuring spoon to create an even layer.
- Par-bake the crust. Bake for 6–8 minutes, until lightly set and just starting to deepen in color. Remove from the oven and set aside to cool slightly while you make the filling.
- Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth, about 1–2 minutes. Scrape the bowl well to avoid lumps.
- Add sweetener and spices. Beat in powdered sweetener, pumpkin pie spice, cinnamon, and salt until fully incorporated.
- Blend in pumpkin and dairy. Mix in pumpkin puree, vanilla, and sour cream (if using). Beat on low until smooth. Avoid whipping in too much air.
- Add eggs last. Beat in the egg and yolk on low just until combined. Do not overmix. A silky, pourable batter is what you want.
- Fill the cups. Spoon or scoop the filling over the crusts, almost to the top. They won’t rise much, so you can fill them generously.
- Bake gently. Bake for 13–16 minutes, until the edges look set and the centers still have a slight jiggle. If a few puff slightly, that’s fine. They’ll settle as they cool.
- Cool and chill. Let the bites cool in the pan 15 minutes, then transfer to a rack. Chill in the fridge for at least 2 hours, preferably 4, to set the texture.
- Add toppings (optional). Before serving, add a small dollop of whipped cream, a dusting of spice, or a sprinkle of crushed pecans.
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What Makes This Special
These cheesecake bites balance a rich, tangy cream cheese base with warm pumpkin spice and just enough sweetness from a keto-friendly sweetener. The almond flour crust adds a gentle crunch and a buttery flavor that pairs perfectly with the creamy center.
Better yet, they set beautifully, travel well, and taste even better the next day. They’re an easy win for holidays, potlucks, or a quiet afternoon treat with coffee.
What You’ll Need
- For the crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons powdered erythritol or allulose (or a blend)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 12 ounces cream cheese, softened to room temperature
- 1/2 cup powdered erythritol or allulose (adjust to taste)
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
- 2 tablespoons sour cream (optional, for extra silkiness)
- For topping (optional):
- Lightly sweetened whipped cream (use a keto sweetener)
- A dusting of cinnamon or pumpkin pie spice
- Crushed pecans for a little crunch
- Tools:
- Mini muffin pan (24-count)
- Paper liners or silicone liners
- Hand mixer or stand mixer
- Cookie scoop or spoon
Instructions
- Prep the pan and oven. Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin pan with paper or silicone liners.
This keeps the crust intact and makes clean-up easy.
- Make the crust. In a bowl, mix almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it looks like damp sand. It should clump when pinched.
- Portion and press. Divide the crust mixture among the liners, about 1 tablespoon per cup.
Press firmly with your fingers or the flat bottom of a measuring spoon to create an even layer.
- Par-bake the crust. Bake for 6–8 minutes, until lightly set and just starting to deepen in color. Remove from the oven and set aside to cool slightly while you make the filling.
- Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth, about 1–2 minutes. Scrape the bowl well to avoid lumps.
- Add sweetener and spices. Beat in powdered sweetener, pumpkin pie spice, cinnamon, and salt until fully incorporated.
- Blend in pumpkin and dairy. Mix in pumpkin puree, vanilla, and sour cream (if using).
Beat on low until smooth. Avoid whipping in too much air.
- Add eggs last. Beat in the egg and yolk on low just until combined. Do not overmix.
A silky, pourable batter is what you want.
- Fill the cups. Spoon or scoop the filling over the crusts, almost to the top. They won’t rise much, so you can fill them generously.
- Bake gently. Bake for 13–16 minutes, until the edges look set and the centers still have a slight jiggle. If a few puff slightly, that’s fine.
They’ll settle as they cool.
- Cool and chill. Let the bites cool in the pan 15 minutes, then transfer to a rack. Chill in the fridge for at least 2 hours, preferably 4, to set the texture.
- Add toppings (optional). Before serving, add a small dollop of whipped cream, a dusting of spice, or a sprinkle of crushed pecans.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. Keep them covered to prevent drying out and to preserve the spice aroma.
- Freezer: Freeze on a tray until solid, then move to a freezer bag or container.
They keep well for up to 2 months. Thaw overnight in the fridge.
- Serving from cold: For the best texture, let them sit at room temperature for 10–15 minutes before eating.
Why This is Good for You
These cheesecake bites are low in carbs and free of refined sugar, so they fit well into a keto or low-carb lifestyle. Almond flour offers healthy fats and a bit of fiber, while pumpkin adds vitamin A, potassium, and seasonal flavor without many carbs.
Cream cheese and eggs bring protein and fat for satiety, helping you feel satisfied with a small portion. It’s a dessert that supports your goals without feeling like a compromise.
What Not to Do
- Don’t use pumpkin pie filling. It contains added sugar and spices that throw off both the flavor and the macros.
- Don’t skip room-temperature ingredients. Cold cream cheese clumps and makes a lumpy batter.
- Don’t overbake. A slight jiggle in the center is perfect. Overbaking leads to cracks and a dry texture.
- Don’t pack the crust too lightly. If it’s not firmly pressed, it will crumble when you remove the liners.
- Don’t overbeat after adding eggs. Too much air lifts the cheesecakes in the oven and causes sinking later.
Recipe Variations
- Pecan Crust: Swap half the almond flour for finely ground pecans and reduce butter by 1 tablespoon.
- Maple-Vanilla Twist: Add 1/2 teaspoon maple extract to the filling and a touch more vanilla.
Keep it keto by sticking with your sugar-free sweetener.
- Espresso Pumpkin: Stir 1 teaspoon instant espresso powder into the filling for a café-style flavor.
- Chocolate Drizzle: Melt sugar-free dark chocolate and drizzle over chilled bites. The slight bitterness balances the sweet spice.
- Dairy-Light: Replace sour cream with full-fat Greek yogurt, and use lactose-free cream cheese if needed. Texture will be slightly tangier.
- No-Bake Shortcut: Skip the egg and baking.
Use 2 tablespoons melted butter in the filling and add 1 teaspoon gelatin bloomed in 1 tablespoon water. Chill 4–6 hours. The texture will be a bit softer but still sliceable.
FAQ
Can I make these in a regular muffin pan?
Yes.
Bake the crust 1–2 minutes longer and the filling 18–22 minutes. You’ll get about 10–12 larger bites. Let them cool fully and chill before removing the liners.
What sweetener works best?
Powdered allulose gives a smooth texture and no cooling aftertaste.
Erythritol blends also work well. If using monk fruit blends, choose a powdered version to avoid grittiness.
How do I prevent cracking?
Use room-temperature ingredients, avoid overmixing after adding eggs, and bake at a moderate temperature. Pull them when the centers still wobble slightly and let them cool gradually.
Is canned pumpkin okay?
Absolutely—just make sure it’s 100% pumpkin with no added sugar.
Drain off any excess liquid if the puree seems watery.
Can I make them crustless?
Yes. Skip the crust and spray the liners lightly with oil. Bake 1–2 minutes less and chill thoroughly before peeling off the liners.
How can I make them extra creamy?
Add the sour cream, use allulose for the sweetener, and avoid overbaking.
Letting them rest at room temperature for a few minutes before serving also softens the texture.
What’s the net carb count?
It varies with brands, but each mini bite generally lands around 2–3 net carbs. Check your sweetener and pumpkin labels to calculate more precisely.
In Conclusion
Keto Pumpkin Spice Cheesecake Bites deliver everything you want from a fall dessert—warm spices, creamy texture, and a buttery bite—without the sugar overload. They’re simple enough for a weekday treat and special enough for a holiday table.
Make a batch, stash some in the freezer, and enjoy that cozy, pumpkin-spice glow anytime you want.
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