Low Carb Mini Pumpkin Cheesecakes

Name: Low Carb Mini Pumpkin Cheesecakes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 15
Ingredients: 1.0 cup shelled (50 halves) Walnuts; 1.0 tbsp Swerve; 1.0 tbsp Butter unsalted; 0.12 tsp Sea Salt; 0.5 tsp Nutmeg ground; 2.0 large Egg fresh whole raw; 0.44 cup Pumpkin canned without salt; 8.0 oz Philadelphia Cream Cheese; 4.0 tbsp Daisy Brand Sour Cream; 0.5 tsp Cinnamon ground; 0.25 tsp Ginger ground; 0.25 tsp Nutmeg ground; 0.5 tsp Cloves ground; 0.75 cup Swerve Confectioners; 0.5 tsp Vanilla Extract; 0.25 tsp Sea Salt

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 15

Ingredients

1.0 cup shelled (50 halves) Walnuts1.0 tbsp Swerve1.0 tbsp Butter, unsalted0.12 tsp Sea Salt0.5 tsp Nutmeg, ground2.0 large Egg, fresh, whole, raw0.44 cup Pumpkin, canned, without salt8.0 oz Philadelphia Cream Cheese4.0 tbsp Daisy Brand Sour Cream0.5 tsp Cinnamon, ground0.25 tsp Ginger, ground0.25 tsp Nutmeg, ground0.5 tsp Cloves, ground0.75 cup Swerve Confectioners0.5 tsp Vanilla Extract0.25 tsp Sea Salt

Directions

Preheat 350. Mix first 5 ingredients in food processor into paste. Press into bottom of silicone muffin cups. Bake 10 min and cool. Mix the rest ingredients in KA with paddle attachment. Pour into cups and bake 30 to 40 min. Cool and eat. Freeze well.

Serving Size: Makes 15 Mini Cheesecakes

Number of Servings: 15.0

Recipe submitted by SparkPeople user AMROWI.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 125.2
Total Fat: 11.4 g
Cholesterol: 48.2 mg
Sodium: 68.3 mg
Total Carbs: 2.4 g
Dietary Fiber: 0.7 g
Protein: 3.2 g

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