Keto Pumpkin Cheesecake Cups

INGREDIENTS FOR GRAHAM CRUMBLE

– 1 ¾ cup almond flour – ½ tsp cinnamon – 3 tbsp Lakanto Monkfruit Sweetener – ½ cup butter melted

STEP 1 FOR CRUMBLE

Preheat oven to 350* Line a cookie sheet or pan of choice with parchment paper. In microwave safe dish melt butter in microwave in 30 second increments until just melted, not hot.

STEP 2 FOR CRUMBLE

 In separate small to medium bowl mix together dry ingredients for the crust. Pour butter over dry ingredients and mix together to form a crumbly dough. Press dough into pan of choice until evenly distributed. With a fork poke dough.  Place in oven for 10-12 minutes. Take out of oven and let cool completely.

INGREDIENTS FOR PUMPKIN CHEESECAKE

– 16 oz cream cheese room temperature – 15 oz pumpkin puree pure and unsweetened – 2 tsp pumpkin pie spice DIY Pumpkin Pie Spice – 3 tbsp Lakanto Monkfruit Sweetener powdered – 1 tsp Pumpkin pie extract vanilla extract is ok – 10 drops stevia extract – 1 cups heavy cream

STEP 1 FOR PUMPKIN CHEESECAKE

In a large bowl using a hand mixer whip together the cream cheese and the pumpkin puree until smooth. Then add in the pumpkin pie spice, sweetener, pumpkin pie extract and Stevia. Continue whipping together until fully combined.

STEP 2 FOR PUMPKIN CHEESECAKE

Carefully pour in the heavy cream into the pumpkin and cream cheese mixture. Again, using your hand mixer carefully whip together the cream and the pumpkin mixture for 1-3 minutes. I like to start on low with my mixer and then turn up to high to get a stiff consistency.

ASSEMBLE YOUR CUPS

Set aside 1/2 cup of the crumble mixture. With the remaining crumble distribute evenly among your 12 cups (cups should be about 4-6 oz size). Spoon equal amounts of your Pumpkin Cheesecake into 12 individual cups.

ASSEMBLE YOUR PUMPKIN CHEESECAKE CUPS

Tap each cup on your counter to help the Pumpkin cheesecake mixture settle into the bottom crumble. Sprinkle the remain crumble on top of each cup equally and add a dollop of whipped cream and a sprinkle of pumpkin pie spice mix if you like. Chill for 1-4 hours.

Check out a couple of our other low carb Fall recipes!