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low carb keto pumpkin cheesecakes 3 net carbs

Low-Carb Caramel Pumpkin Cheesecakes (Keto Recipe)

Low-Carb Caramel Pumpkin Cheesecakes (Keto Recipe). Get all of the fall pumpkin flavor with no guilt and a fraction of the carbs in these delicious mini cheesecakes.

Course Dessert
Cuisine keto, low-carb, pumpkin, sugar free
Keyword cheesecake, crockpot pumpkin dessert, freezable dessert, keto, low-carb, mini cheesecakes, sugar free dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12

Ingredients

  • 16 oz cream cheese (2 packages total)
  • 2 eggs room temp
  • 1/2 cup monkfruit sweetener (or splenda or stevia)
  • 2 T. pumpkin pie spice
  • 1/8 t. salt
  • 1 t. imitation caramel flavoring
  • coconut or avocado non-stick spray or cupcake liners

Instructions

  1. Preheat oven to 350-degrees.

    Low Carb Keto Pumpkin Cheesecakes

  2. Spray cupcake tin with non-stick spray or put cupcake liners in cupcake tin.

  3. In a mixing bowl, beat cream cheese and eggs until smooth.

  4. Add spice. monkfruit, salt and caramel flavoring and mix until smooth. Do not overmix.

  5. Pour batter into cupcake tins. Bake for 20 minutes (batter will still be pretty soft)

    Low Carb Keto Cheesecakes Batter

  6. Take tin out of oven and let cool. Once cool, put cupcakes on.a plate and pop into refrigerator to get cold.

  7. Take cupcakes out of fridge when ready to serve. Top with almond milk whipped cream (optional). Keep refrigerated if not eaten. Also can be frozen.

    Keot pumpkin cheesecakes with almond milk whipped cream

Recipe Notes

3 NET carbs per cupcake. 290 calories per cupcake.1 gram of sugar. 1 gram of fiber.