Easy Keto Pumpkin Cheesecakes – Beauty and the Foodie

Easy Keto Pumpkin Cheesecakes are quick, easy to prepare, gluten-free, crust-free, creamy pumpkin spice mini cheesecakes.

Pin

Fall is in the air and brings with it the promise of warm sweaters, cozy evenings by the fire, and of course, all things pumpkin.

Fear not, my low-carb friends, because today I’m here to share with you the ultimate answer to your pumpkin craving.

Pin

These delicious single-serve keto pumpkin cheesecakes whip up and bake in a snap, and contain only 5g net carbs per cheesecake.

The perfect mix of creamy cheesecake and warm pumpkin spice, all without all the extra carbs.

Pin

I topped my cheesecakes with a dollop of whipped cream and a drizzle of whipped cream sugar-free caramel syrup.

Pin

So grab your stand mixer or hand mixer and prepare to enjoy this fall favorite without the guilt.

Pin

This post contains affiliate links. If you purchase through them, your costs will remain the same, but Beauty and the Foodie may receive compensation or a small commission. Disclosure and Privacy Policy

Pin

My Keto Instant Pot Pumpkin Cheesecake recipe inspired this.

Ingredients

See the printable recipe card for nutritional details and more information.

Go to Recipe

Instructions

Preheat oven to 350℉ (180℃) and grease or oil two 8-ounce ramekins or mugs.

Add all 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 about ¾ full.

Place the ramekins on a baking sheet.

Bake for 15-17 minutes, or until the centers are set but still wobbly.

Remove from oven and let cool completely, then cover with plastic wrap or foil and refrigerate for 2 hours or overnight.

Equipment

Standing mixer or Hand mixer

8-ounce ramekins

Storage

Store the cooked pumpkin cheesecakes in the refrigerator, covered, after they have cooled completely, for up to 3 days, or freeze them in the covered containers for up to a month.

📖 Printable recipe card

Pin

Easy Keto Pumpkin Cheesecakes

Stacey

Easy Keto Pumpkin Cheesecakes are quick, easy to prepare, gluten-free, crust-free, creamy pumpkin spice mini cheesecakes.

Preparation time 6 minutes minutes

Cooling time 2 o’clock o’clock

Total time 2 o’clock o’clock 6 minutes minutes

Course Dessert

Kitchen American

Portions 2

Calories 240 kcal

Cooking modePrevent your screen from going dark

Ingredients American commonMetric

1x2x3x

Instructions

• Preheat oven to 350℉ (180℃) and grease or oil two 8-ounce ramekins or mugs.

• Add all 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 about ¾ full.

• Place the ramekins on a baking tray and bake for 15-17 minutes, or until the center is set but still moving.

• Remove from oven and let cool completely, then cover with plastic wrap or foil and refrigerate for 2 hours or overnight.

• Top with whipped cream and sprinkle with optional sugar-free caramel syrup. Serve.

*As an Amazon Associate I earn from qualifying purchases.

Comments

*All nutritional data are estimates based on the products I used only.*
Storage: Store the cooked pumpkin cheesecakes in the refrigerator, covered, after they have cooled completely, for up to 3 days, or freeze them in the covered containers for up to a month.
Yield: 2 mini cheesecakes, Servings: 2, Serving size 1 mini cheesecake, Net carbs per serving: 5 gAmounts per serving –

Power supply

Portion: 1mini cheesecakeCalories: 240kcalCarbohydrates: 6GEgg white: 5GFat: 20GSaturated fat: 13GCholesterol: 110mgSodium: 292mgFiber: 1GSugar: 5G

Keyword easy keto pumpkin cheesecakes, keto pumpkin cheesecake, low carb pumpkin cheesecake

Looking for more recipes like this? Try these: