Keto Pumpkin Cheesecake Bites

From thatlowcarblife.com

Keto Pumpkin Cheesecake Bites
Print Recipe

Ingredients

16 ounces cream cheese, room temperature

2 large eggs, room temperature

1/2 cup pumpkin puree

1/2 cup sweetener, such as monk fruit, xylitol, or Erythritol (Swerve)

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

1/8 teaspoon salt

Instructions

1

Preheat oven to 350 degrees. Line a muffin tin with paper liners.

2

Beat together the cream cheese and eggs until smooth and creamy.

3

Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.

4

Pour the batter evenly between the 12 muffin wells.

5

Bake for 20 minutes or until just slightly jiggly in the center.

6

Cool completely on the counter before transferring to the refrigerator to finish cooling.

Notes

Be sure to start with room temperature cream cheese or your cheesecake will be lumpy. Serve with whipped cream and a sprinkle of cinnamon, if desired.

Keto Low Carb Pumpkin Thanksgiving

November 15, 2019 By innershine

Low Carb Pumpkin Pie

About innershine

InnerShine is dedicated to help people realize that eating a Low Carb/ High Fat (#lchf) is the only answer to a healthy body. I will connect you with the research that I found, recipes that I personally tried, and a simple eating plan to change your lifestyle.

Keto Pumpkin Cheesecake Bites