Keto Pumpkin cheesecake bites

1 tbsp Butter, salted
8 oz Cream Cheese
0.75 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
0.50 tsp Cinnamon, ground
1.50 tsp Cinnamon, ground
1 tsp Pumpkin Pie spice
1 tsp Vanilla Extract
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
3 gram Swerve powdered sugar replacement
128 gram Swerve powdered sugar replacement
1 cup Libby's 100% Pure Pumpkin Puree (by CD2626788)
3.5 oz (24 whole kernels) Almonds
2 oz (20 halves) Pecans

I like to use a piping bag to fill each mini muffin but you can spoon in also

Preheat oven to 350- fill mini muffin tins with 24 liners- for crust: Grind together - almonds, pecans, 1 tsp swerve, cinnamon, 1 tablespoon butter and Coconut oil pulse well to combine- equally place about 1/2 T in each muffin tin until all distributed- press down so even- bake in oven for 10-12 minutes- watch closely!-

While they are baking: take the pumpkin puree, Swerve and 8 ounces of cream cheese- add pumpkin pie spice and cinnamon and vanilla extract- blend together till smooth - then take the whipping cream and whip seperately in the mixer- when whipped- slowly add the pumpkin mixture to the whipping cream- mixture will be light and thick- I place in a pastry bag and pipe into the cooled mini muffin crusts all 24 equally and refrigerate for at least 5 hours- can serve cold or then freeze when solid...

Serving Size: makes 24 mini muffin bites size