These creamy, bite-sized treats are perfect for satisfying your fall dessert cravings without the carbs. Packed with warm spices and crunchy pecans, they make a deliciously guilt-free snack anytime.
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Start by heating your oven to 300°F (150°C) and give a 6-cup muffin pan a quick spray with cooking spray. In a medium bowl, mix together the almond flour, a tablespoon of sweetener, flax seeds, cinnamon, and a pinch of salt, making sure to break up any clumps. Pour in the melted butter and stir until everything is combined. Press this mixture evenly into the bottoms of your muffin cups.
Pop the pan in the oven and bake until the crusts turn lightly golden, about 10 to 15 minutes. Once done, take it out and let the crusts cool for around 15 minutes.
While the crusts are cooling, beat the cream cheese and pumpkin together in a large bowl until smooth. Add the rest of the sweetener, the egg, vanilla, cinnamon, nutmeg, and a pinch of salt, mixing until everything is well blended. Spoon this cheesecake filling over the cooled crusts, then sprinkle pecans on top of each one.
Bake again for 18 to 20 minutes, until the filling is set. When they’re finished, take the pan out and let it cool on a wire rack for about half an hour. Then pop the whole thing into the fridge for another 30 minutes to chill.
When you’re ready to serve, run a knife around the edges of each cheesecake bite to loosen them from the pan, and enjoy!
- Use full-fat cream cheese and sour cream for the best texture and richness.
- Make sure to soften the cream cheese before mixing to avoid lumps.
- Chill the bites thoroughly to help them set properly and enhance their flavor.
These bites offer a perfect balance of creamy cheesecake and warm pumpkin spices, all while staying low in carbs. They satisfy sweet cravings without the guilt, making them ideal for anyone following a keto lifestyle. Plus, the pecans add a delightful crunch and nutty flavor.
Serve these bites chilled as a refreshing dessert or snack. They pair wonderfully with a cup of hot coffee or tea. For a festive touch, sprinkle with a pinch of cinnamon or add a dollop of whipped cream before serving.
Store the bites in an airtight container in the refrigerator for up to one week. They also freeze well—place them in a single layer on a baking sheet first, then transfer to a freezer-safe container for up to three months. Thaw in the fridge before enjoying.
