From thatlowcarblife.com
Preheat oven to 350 degrees. Line a muffin tin with paper liners. Beat together the cream cheese and eggs until smooth and creamy. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix. Pour the batter evenly between the 12 muffin wells. Bake for 20 minutes or until just slightly jiggly in the center. Cool completely on the counter before transferring to the refrigerator to finish cooling. 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 Pumpkin Cheesecake Bites
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