Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4.35 oz Cream Cheese 0.7 large Egg, fresh, whole, raw 0.2 cup Trader Joe’s Pumpkin Puree Organic 1.7 tbsp Daisy Brand Sour Cream 0.2 cup Swerve Erythritol Granular low carb sweetener 1.7 tbsp Sunnyside Heavy Whipping Cream 0.2 tsp Vanilla Extract 0.85 tsp Pumpkin Pie spice
Bring cream cheese to room temperature.
Using a hand mixer begin to slowly mix the cream cheese while slowly adding the each of the ingredients.
Mix until all lumps are smoothed out and filling is creamy and consistent.
Pour filling into muffin/cupcake tins and bake in a 300 degree oven for 30-35 minutes. Make sure it is fully cooked through using a toothpick.
Let cool and chill in the fridge prior to serving. Enjoy!
Serving Size: Makes 8 cupcake size crustless cheesecakes
Number of Servings: 8
Recipe submitted by SparkPeople user FBEEZY.
Serving Size: Makes 8 cupcake size crustless cheesecakes
Number of Servings: 8
Recipe submitted by SparkPeople user FBEEZY.
Nutritional Info Amount Per Serving
- Calories: 79.5
- Total Fat: 7.4 g
- Cholesterol: 39.5 mg
- Sodium: 53.5 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.2 g
- Protein: 1.9 g