Sugar Free Low Carb Keto No Bake Pumpkin Cheesecake Cups
Servings 18 servings
Calories 166kcal
Ingredients
No Bake Chocolate Crust
- 1/4 cup sunflower seed meal or almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut flour
- 1/4 cup low carb confectioners or 1 tsp chocolate liquid monk fruit
- 4 tbsp butter softened
No Bake Cheesecake Filling
- 1.5 tsp gelatin
- 2 tbsp cold water
- 16 ounces cream cheese softened
- 1/3 cup low carb confectioners
- 1 tsp vanilla extract
- 1 tsp pumpkin liquid stevia
- pinch salt
- 1/2 cup heavy cream
- 3/4 cup pumpkin puree
- 1.5 tsp pumpkin pie spice
Instructions
- Line two muffin pans with silicone or cupcake liners. This recipe makes 18 in a standard sized muffin pan.
- Place crust ingredients into a bowl and stir until combined well. Press about 1.5 -2 tsp of crust into each cupcake liner then refrigerate.
- Bloom gelatin by pouring cold water into a glass bowl. Sprinkle gelatin over water and let it stand for 5 minutes, do not stir. Warm in the microwave for 30 seconds then stir until dissolved. Set aside.
- Beat cream cheese, sweetener, salt and vanilla in a stand mixer or large bowl with electric hand mixer until smooth. Pour cooled gelatin into mixer and until combined.
- Pour heavy cream into the cream cheese mixture and blend on low until absorbed then increase speed for a couple minutes until it thickens and is well combined. Separate about 1/3 of this filling in a separate bowl to add on top of the pumpkin layer later.
- Fold pumpkin puree and pumpkin spice into the remaining cream cheese mixture. Taste and adjust sweetener if needed.
- Divide the pumpkin cheesecake filling into the cups. Spoon the reserved vanilla cheesecake on top of the pumpkin filling. Sprinkle pumpkin spice on top if desired then refrigerate at least 6 hours before serving.
- Store covered in an airtight container in the fridge for up to 7 days.
Notes
3 g net carbs per 1 pumpkin cheesecake
18 total
Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 104mg | Potassium: 57mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2005IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 0.2mg