Sharing is caring!

Keto Pumpkin Cheesecake Cupcakes Recipe

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.

The following recipe comes from, Amy as part of our Ketogenic Diet Pumpkin Recipe challenge.

Keto Pumpkin Cheesecake Cupcakes Recipe Ingredients

IMPORTANT TO USE A SILICON 12 CUP MUFFIN TIN

Crust

• 1/2 tbsp coconut oil
• 1/2 tsp Vanilla Extract
• 2 tbsp erythritol
• 1/2 cup Coconut flour
• 2 tbsp Butter
• 1/8 tsp salt

Cheesecake Filling

• 8 oz Cream Cheese
• 5 tbsp erythritol
• 3 tbsp sour cream
• 3 tbsp Heavy Whipping Cream

Pumpkin cheesecake layer

• 1/3 of the prepared cheesecake above
• 6 tbsp Pumpkin Puree
• 1 tsp Pumpkin Pie Spice
• 1 large Egg

Keto Pumpkin Cheesecake Cupcakes Recipe Instructions

Crust

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

Cheesecake Filling

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

Pumpkin Cheesecake Filling

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

Keto Pumpkin Cheesecake Cupcakes Recipe Nutrition

Serves 12

Calories 138, Total C 7.7g, Fiber 1.9g, Net C 5.8g, Sugars 2.1g, Fat 11.8g, Protein 3.2g

Here is a video we made to show you how to make these Keto Pumpkin Cheesecake Cupcakes.

New to Keto? Check out the Keto Starter Guide!

The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.

• What’s a macro and why do I count them?
• How do I find the best recipes?
• What is ketosis and how do I get my body there?
• What fruits are allowed on a ketogenic diet?
• Will I get “Keto Flu” and what do I do about it?

Get the Keto Starter Guide today!

Here are a few photos we took while making this amazing recipe.

Be sure to save this on Pinterest!

Keto Pumpkin Cheesecake Cupcakes Recipe

Pumpkin and Cheesecake go perfect together!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 servings

Calories 138

Ingredients

  

1x2x3x

Crust

• 1/2 tbsp coconut oil
• 1/2 tsp Vanilla Extract
• 2 tbsp erythritol
• 1/2 cup Coconut flour
• 2 tbsp Butter
• 1/8 tsp salt

Cheesecake Filling

• 8 oz Cream Cheese
• 5 tbsp erythritol
• 3 tbsp sour cream
• 3 tbsp Heavy Whipping Cream

Pumpkin Cheesecake Layer

• 1/3 of the prepared cheesecake above
• 6 tbsp Pumpkin Puree
• 1 tsp Pumpkin Pie Spice
• 1 large Egg

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: 138 | Carbohydrates: 7.7g | Protein: 3.2g | Fat: 11.8g | Fiber: 1.9g | Sugar: 2.1g | Net Carbs: 5.8g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!