Keto Pumpkin Cheesecake Bites

Pumpkin Pie Cheesecake bites are creamy and decadent bites of fall and are low carb and keto-friendly with just 1 net carb per fat bomb! Keto Pumpkin Pie Cheesecake BitesFall has begun and my absolute favorite thing about fall is pumpkin desserts, drinks and just about anything pumpkin scented. Pumpkin pie cheesecake is my go-to fall treat and my guilty pleasure as well. This fall, I’ve found a low-carb alternative that will is perfect for those midnight cravings.

These pumpkin cheesecake bites are super creamy, flavorful and will be sure to satisfy your sweet tooth this fall. They come together quickly and make a perfect grab and go snack and can be enjoyed guilt-free. They’re only 1 net carb (subtract fiber and sugar alcohol from sweetener) per bite! Keto Pumpkin Pie Cheesecake Bites

To make keto pumpkin cheesecake bites you will need

Canned Pumpkin: make sure it’s sugar-free

Cream Cheese: for keto, stick with full-fat cream cheese. Must be at room temperature or heat in the microwave for a few seconds until softened.

Sweetener: you will need powdered erythritol (So Nourished Brand). It’s my absolute favorite when it comes to keto baking. Swerve is another great option. Lastly, Monk fruit sweetener will also work just be sure it’s powdered and a 1:1 ratio.

Coconut flour: this helps keep the bites together and is simply used as a binder. You can also replace it with almond flour.

Butter: Any 100% butter will work but if you are doing strict keto, use grass-fed butter. Must be at room temperature or heat in the microwave for a few seconds until softened.

Pumpkin Spice: you can use pre-mixed pumpkin spice or make your own by combining 1/2 tsp ground cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves, 1/8 tsp allspice.

Mini muffin pan: because the batter is soft, you will need to scoop out the batter into a mini muffin pan, a silicon circle mold, or a silicon ice-cube tray (highly recommend!!). You can also scoop out the batter onto a sheet pan lined with parchment paper and freeze until they hold shape.

Keto Pumpkin Pie Cheesecake BitesTo get started, simply whisk all the ingredients until creamy and fully combined. Next, scoop the batter into your muffin tin (liners optional) and place in the fridge until set (about an hour). Store covered in the fridge until ready to serve as they tend to soften at room temperature.
Keto Pumpkin Pie Cheesecake Bites

3.67 from 6 votes

Keto Pumpkin Cheesecake Bites

Pumpkin Pie Cheesecake bites (Aka Fat Bombs) are creamy and decadent bites of fall and are low-carb and keto-friendly! 

Course Dessert
Cuisine American
Keyword bites, cheesecake, fat bombs, keto, pie, pumpkin
Prep Time 10 minutes
Setting time 1 hour
Total Time 10 minutes
Servings 12 bites
Calories 147 kcal


  • 8 ounces cream cheese at room temp
  • 4 oz butter at room temp
  • 1/2 cup pumpkin purée sugar-free
  • 6-8 tbsp powdered erythritol adjust to taste
  • 4 tbsp coconut flour
  • 1 tsp pumpkin pie spice or ground cinnamon
  • 1 tsp vanilla extract


  1. Using an electric mixer beat the cream cheese and butter until mixed through. Next, add the rest of the ingredients and beat for a few seconds or until creamy.

  2. Scoop mixture with an ice-cream scooper into a mini muffin pan, silicone ice-cube tray or onto a sheet pan lined with parchment paper. 

  3. Place in the refrigerator for 1 hour to set. To store, cover in an air-tight container (or in the mold) in the fridge until ready to serve. 

Recipe Video

Nutrition Facts
Keto Pumpkin Cheesecake Bites
Amount Per Serving (1 bite)
Calories 147 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 41mg14%
Sodium 133mg6%
Potassium 47mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 2080IU42%
Vitamin C 0.4mg0%
Calcium 24mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Keto Pumpkin Pie Cheesecake Bites


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    has anyone found sugar free pumpkin puree?


    Would almond flour work in place of coconut flour?


      I haven’t tried them with almond flour so I can’t answer without further recipe testing.