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Keto Pumpkin Pie Cheesecake Bites - Creamy, Spiced, and Low-Carb

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups almond flour (finely ground)
  • 3 tablespoons powdered erythritol or allulose (or your favorite keto sweetener)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling:
  • 16 ounces cream cheese, softened to room temperature
  • 2/3 cup powdered erythritol or allulose
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground nutmeg (optional, for extra warmth)
  • 1/4 teaspoon fine sea salt
  • Optional topping:
  • Lightly sweetened whipped cream (keto-friendly)
  • Ground cinnamon or grated nutmeg for dusting

Method
 

  1. Prep your pan: Line a 24-cup mini muffin tin with paper liners. Preheat oven to 325°F (163°C).
  2. Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand and holds together when pressed.
  3. Press the crust: Divide the crust mixture evenly among the liners (about 1 tablespoon each). Press firmly to create a compact base. A flat-bottomed shot glass helps.
  4. Par-bake: Bake crusts for 6–7 minutes until just set and lightly golden at the edges. Cool for 5 minutes while you make the filling.
  5. Beat the cream cheese: In a large bowl, beat softened cream cheese with a hand mixer on medium until smooth and fluffy, about 1–2 minutes. Scrape down the bowl.
  6. Add sweetener and spices: Beat in the powdered sweetener, pumpkin pie spice, nutmeg (if using), and salt until fully incorporated.
  7. Mix in pumpkin and vanilla: Add pumpkin puree and vanilla. Beat on low until smooth. Scrape the bowl again.
  8. Add eggs: Add eggs one at a time on low speed, mixing just until combined. Do not overbeat—this helps prevent cracks.
  9. Fill the cups: Spoon the filling over the crusts, filling each liner nearly to the top. Tap the pan gently to release air bubbles.
  10. Bake: Bake at 325°F (163°C) for 14–17 minutes, or until the edges are set and the centers still jiggle slightly. They will firm as they cool.
  11. Cool gradually: Turn off the oven, crack the door, and let the bites sit for 5 minutes. Transfer to a rack to cool to room temperature.
  12. Chill: Refrigerate for at least 2 hours, preferably overnight, to set and enhance the flavor.
  13. Top and serve: Add a dollop of keto whipped cream and a sprinkle of cinnamon or nutmeg if desired.