Mini Pumpkin-Pecan Cheesecakes for Keto Diet

Ingredients

• cooking spray
• Crust:
• ½ cup almond flour (such as Bob's Red Mill®)
• 1 tablespoon granulated erythritol sweetener (such as Swerve®)
• 1 teaspoon flax seeds
• ¼ teaspoon ground cinnamon
• 1 pinch salt
• 2 tablespoons unsalted butter, melted
• Filling:
• 1 (8 ounce) package cream cheese, softened
• ½ cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 2 tablespoons chopped pecans

Step 1

Heat your oven to 300°F (150°C) and lightly spray a 6-cup muffin pan with cooking spray. In a medium bowl, mix together the almond flour, a tablespoon of sweetener, flax seeds, cinnamon, and a pinch of salt. Give it a good stir to break up any lumps. Then, pour in the melted butter and mix until everything is well combined. Press this crust mixture evenly into the bottoms of the muffin cups.

Step 2

Pop the pan in the oven and bake for about 10 to 15 minutes, until the crusts start to turn golden brown. When they’re done, take them out and let them cool for around 15 minutes.

Step 3

While the crusts cool, beat together the cream cheese and pumpkin in a large bowl until smooth. Add the rest of the sweetener, the egg, vanilla, cinnamon, nutmeg, and a pinch of salt. Mix everything until it’s fully combined and creamy. Spoon this filling over the cooled crusts, then sprinkle some pecans on top of each one.

Step 4

Bake again for 18 to 20 minutes, until the cheesecakes are set. Once they’re out of the oven, move the pan to a wire rack and let them cool for about half an hour. After that, pop the whole pan in the fridge for another 30 minutes to chill.

Step 5

When you’re ready to serve, gently run a knife around the edges of each cheesecake to help release them from the pan. Enjoy!