5 from 2 votes
Mini Keto Pumpkin Cheesecake
Servings: 12
  • cup pumpkin puree
  • 4 oz. cream cheese softened
  • ¼ cup half and half
  • 3 T. butter softened
  • 1-2 T. sweetener I use Swerve
  • ¼ tsp. Vanilla extract
  • ½ tsp. Pumpkin pie spice
Crust :
  • 4 T. butter
  • ¾ cup Almond flour
  • ¼ cup Coconut flour
  • 2 T. Ground flax seed
  • 1 T. sweetener
  1. Preheat oven to 350.
  2. Melt butter and combine it with the almond flour, coconut flour, flax seed, and sweetener.
  3. Press into and up the sides of a mini muffin tin, use the back of a spoon or a small bottle to press and mold it into a little cup shape.
  4. Bake for 5 minutes until crust edges are just golden brown. (You can skip this step if you like, it just gives a nice toasted flavor to your crust.
  5. Allow crust to cool.
  6. In a stand or hand mixer combine pumpkin puree, cream cheese, half and half, butter, sweetener, and pumpkin pie spice until smooth and creamy.
  7. Scoop or pour filling over the crust till it is just overflowing, sprinkle with a tiny bit of pumpkin pie spice or cinnamon to finish off.
  8. Chill in the refrigerator for 2-3 hours until mixture is firm.