Mini Keto Pumpkin Swirl Cheesecakes!

Mini pumpkin cheesecakes with 1g carb crust! This one’s just in time for the holidays. It’s not only a great substitute for pumpkin pie… at only 4 ingredients, it couldn’t be easier to make. Plus, it’s the perfect dessert for your thanksgiving feast.


Cinnamon Pecan Crust

Pumpkin Cheesecake Filling

  • 1-8 oz pck Cream Cheese, room temperature
  • 2 large Eggs, room temperature
  • 1/2 cup Pumpkin Puree*
  • 1/3 cup Erythritol, or sweetener of choice 
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon


    1. Heat oven to 350F and line 12 wells of a standard muffin tin with paper cupcake liners. 
    2. Make the crust: add the cinnamon cereal, pecans, and sweetener to a food processor and pulse until the mixture is a fine crumb. Pour in the melted butter and pulse to combine. 
    3. Scoop a heaping spoonful of crust into the prepared muffin tin and use a 1/4 measuring cup to firmly press the crust flat. Bake for 5 minutes, then set aside to cool while you make the filling.
    4. Make the Filling: In a large bowl, beat the cream cheese, sweetener, and vanilla with an electric mixer until smooth. Beat in the eggs one at a time until combined. DO NOT add the pumpkin yet!
    5. Scoop about 1/4 cup of cheesecake mixture over each crust. To the remaining cheesecake filling, add the 1/2 cup pumpkin puree, cinnamon, and pumpkin spice and mix well.
    6. Spoon about 1/8th of a cup of the pumpkin cheesecake mixture onto the center of the cheesecakes, adding more to each until all of the filling is gone. Use a toothpick to swirl the two flavors together, then bake for about 15-20 minutes or until the center is set. Cool completely before serving!

      Nutrition Facts

      Makes 12 servings
      Serving Size: 1 cheesecake

      Cals: 161
      Fat: 15g
      Carbs: 3g
      Fiber: 1g
      Protein: 6g
      Net Carbs: 2g