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! Fall 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!
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.
To 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 Cheesecake Bites
- 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
- 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.
- 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.
- 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.
These are so good!
These are very yummy but I come out with 19 bites and there 5 nc (net carbs) not 3. I used swerve instead of erythritol. How do you get that their 3 nc?
Can I freeze them and thaw to eat later?
I haven’t tried freezing them but I imagine that will work!
Can I skip the flour altogether?
Valerie Hofmann says
I made with swerve. I got 24 mini cupcake size bombs
Alisha Sethi says
Brandi Bingham says
Almost all pumpkin puree is sugar free unless it is made specifically for pumpkin pie.
has anyone found sugar free pumpkin puree?
@ trader joes
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.
Kathy Nelson says
The article mentions that Almond flour may be substituted for the coconut flour.
Lisa Gast says
I made mine with 1 cup of almond flour in substitution for the coconut flour and they are still very good!! 😊
Thanks for the feedback!