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Creamy Pumpkin Cheesecake Bites – Easy Keto Fall Dessert Recipe

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These Creamy Pumpkin Cheesecake Bites combine the nostalgic flavors of pumpkin pie and classic cheesecake in a perfectly portioned, keto-friendly treat. Rich, creamy, and spiced, they’re easy to make and ideal for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup almond flour (120g)
  • 3 tablespoons unsalted butter, melted (42g)
  • 2 tablespoons granulated monk fruit or erythritol (24g)
  • 1/2 teaspoon ground cinnamon (1g)
  • Pinch of salt
  • 8 ounces full-fat cream cheese, softened (225g)
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling) (120g)
  • 2 tablespoons sour cream (30g)
  • 1/2 cup granulated monk fruit or erythritol (96g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 1 1/2 teaspoons pumpkin pie spice (3g)
  • Pinch of salt
  • Optional toppings: whipped cream (keto-friendly, unsweetened or lightly sweetened), toasted pecans or walnuts, extra sprinkle of cinnamon or pumpkin pie spice

Instructions

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, combine almond flour, melted butter, granulated monk fruit, cinnamon, and a pinch of salt. Mix until crumbly and evenly moistened.
  3. Spoon about 1 tablespoon of the crust mixture into each muffin liner. Press down firmly to form an even, compact layer. Bake for 7-9 minutes until lightly golden. Let cool.
  4. In a large bowl, beat cream cheese until smooth and creamy. Add pumpkin puree and sour cream, mixing until fully combined and fluffy.
  5. Mix in granulated monk fruit, vanilla extract, pumpkin pie spice, and a pinch of salt. Beat on medium until smooth, scraping sides as needed.
  6. Add eggs one at a time, beating until just combined after each addition. Do not overmix.
  7. Divide the filling evenly among the muffin cups, about 2 heaping tablespoons per cup. Smooth tops with a spatula.
  8. Bake on the center rack for 18-22 minutes, until edges are set and centers are just slightly jiggly.
  9. Let bites cool in the tin for 10 minutes, then transfer to a cooling rack. Chill in the refrigerator for at least 1 hour before serving.
  10. Top with whipped cream, toasted nuts, or extra spice if desired. Serve chilled.

Notes

For best texture, use room temperature cream cheese and eggs. Do not overmix after adding eggs to prevent cracks. Almond flour can be swapped for pecan meal or sunflower seed flour for nut-free adaptation. These bites freeze well and taste even better after chilling overnight. Top with whipped cream and nuts for extra flavor and presentation.

Nutrition

Keywords: keto, pumpkin, cheesecake, fall dessert, low carb, gluten free, easy, bite size, Thanksgiving, holiday, almond flour, cream cheese

Find it online: https://fuzzyforker.com/creamy-pumpkin-cheesecake-bites-easy-keto-fall-dessert-recipe/