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Looking for keto-friendly pumpkin recipes this fall? Look no further! These tasty keto pumpkin cheesecake cupcakes are just what you need to celebrate the cooler months of fall and even winter.
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Keto Pumpkin Cheesecake Cupcakes Recipe

Pumpkin and Cheesecake go perfect together!
Course: Dessert
Cuisine: American
Keyword: keto cheesecake recipe, keto pumpkin cheesecake, pumpkin cheesecake recipe
Servings: 12 servings
Calories: 138kcal

Ingredients

Crust

Cheesecake Filling

Pumpkin Cheesecake Layer

Instructions

Crust

  • Combine dry ingredients: coconut flour, erythritol, and salt. Set aside.
  • In another bowl whisk together vanilla and melted coconut oil.
  • Slowly add the wet ingredients to the dry ingredients thoroughly combining.
  • Add in cubes of room temperature butter and use hand to form the dough.
  • Using your hand mold the dough into the bottom of each cup of your greased cupcake pan. We use a silicone cupcake mold.
  • Place pan into a 350 degree oven for 12-15 minutes (depending on the thickness of crust layer).
  • Once cooked, pull out and set aside to cool.

Cheesecake Filling

  • Using mixer cream together the room temperature cream cheese and erythritol.
  • Add egg, sour cream, and heavy whipping cream. Continue to mix until thoroughly combined.
  • Use 2/3 of batter filling up the cupcake pan. Reserve 1/3 of cheesecake filling for the pumpkin cheesecake filling

Pumpkin Cheesecake Filling

  • Add pumpkin puree and pumpkin pie spice to remaining 1/3 of batter and combine well (even out all lumps).
  • Slowly layer the remaining (newly created pumpkin cheesecake mixture) on top of the cheesecake layer in the cupcake pan.
  • Place into a 300 degree oven for 55-60 minutes. Use a toothpick to check for a clean pull through.
  • Place in fridge to chill and serve cold. Enjoy!

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 7.7g | Protein: 3.2g | Fat: 11.8g | Fiber: 5.8g | Sugar: 2.1g