Sugar Free Keto Pumpkin Pecan Caramel Mini Cheesecakes

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Prep Time 20

Servings mini cheesecakes

Calories 262kcal

Author Jo Harding

1/2 cup heavy cream
8 ounces cream cheese full fat
3 tablespoons Swerve sweetener powdered
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice or use a combination of cinnamon, nutmeg and ginger
1 1/4 teasppn gelatin
2.5 teaspoon hot water

Place the pecans in a high speed blender and process until fine. Mix blended pecans with almond flour. Transfer to a bowl and add the butter, sweetener and vanilla, Mix until like fine sand.
With butter, grease non-stick mini cheesecake tins with loose bottoms. Add the base mix to each one and use the back of a teaspoon to smooth the edge base.

Whip the cream using an electric mixer until nice and firm. Set aside.
Add the gelatin and hot water to a small bowl and mix to combine. If it doesn’t melt, place in the microwave for 10 seconds.
In a clean bowl whip the cream cheese, sweetener, pumpkin puree, vanilla and spices with an electric mixer until smooth. Add the whisked heavy cream and blend until just combined. Stir through the melted gelatin.
Spoon the cheesecake filling over the bases, cover and chill at least 4 hours or, even better, overnight in the fridge. You can also place in the freezer if you need them sooner or want them firmer.
When ready to serve, make the caramel.

Add the allulose and butter to a pan. Melt on a medium heat for 2.5 - 3 minutes until golden.
Add the cream, you may like to move for a second off the heat to stop it spitting, then cook for approx. 2 more minutes on a low heat until thick.
Turn off the heat and stir through the salt and chopped peans.
Allow the caramel to cool a little then spoon over the cheesecakes to serve.
If at any point the caramel sets too thick you can simply reheat again in the pan or warm in the microwave.

Net Carbs 4g