Mini Pumpkin Cheesecake

This recipe for the Keto Mini Pumpkin Cheesecake makes a small cheesecake – just the right size when you don’t want a big one.

It is easy to make and is so good!

It is great when there is only 2 of you and not a big crowd.

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Keto Mini Pumpkin Cheesecake

This Keto Pumpkin Cheesecake is a great dessert for 2. Its smaller size makes it perfect with no extra left overs. It has a great pumpkin taste with no sugar.
Course: Dessert
Cuisine: Keto
Servings: 6
Calories: 153kcal

Ingredients

  • 8 oz cream cheese softened
  • 1 egg
  • 2 TBS xylitol any keto sweetener 2-3 TBS
  • 1/2 cup pumpkin
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla

Instructions

  • Place the softened cream cheese in a medium mixing bowl and whip with a hand mixer
  • Add the rest of the ingredients and mix well
  • Pour into a 6" springform pan that is either lined with parchment paper or lightly greases
  • Bake at 350F for 30-35 minutes
  • Remove from oven at let cool completely

Nutrition

Calories: 153kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Fiber: 0.1g | Sugar: 2g

If you cook this way

The Precision PSMF Cookbook

Judi wrote it start to finish. These are the recipes we actually eat, not a set assembled to fill a page count.

See the books

Judi cooks most of it on camera at Judi’s Keto Kitchen.



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