keto mini pumpkin cheesecake

Keto Mini Pumpkin Cheesecake Recipe

This keto mini pumpkin cheesecake is the perfect fall treat! Not only is it creamy and delicious, but it’s just the right size for an individual on any occasion. Each serving is loaded with keto friendly fats and contains only 3.37 net carbs!

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto mini pumpkin cheesecake, mini keto pumpkin cheesecake
Prep Time 8 minutes
Cook Time 24 minutes
Total Time 32 minutes
Servings 2
Calories 358.19 kcal




  • 2 Tbsp pecan cookie pieces
  • 1 Tbsp almond flour
  • 10 grams of butter melted
  • 1 Tsp Swerve Sweetener Granular
  • 1/8 Tsp ground cinnamon


  • 4 0 z cream cheese softened
  • 4 Tbsp pumpkin puree
  • 1 egg yolk
  • 2 1/2 tbsp Swerve  Sweetener Granular
  • 1/4 Tsp Spice Islands pumpkin pie spice
  • 1/8 Tsp vanilla extract
  • 1 Tbsp heavy whipping cream



  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Mix all of the crust ingredients together in the bottom of a 4-inch mini springform pan. Once well-mixed, press ingredients down evenly across the bottom, making a level pie crust.
  3. Place in the oven for 7 minutes.
  4. After that, remove from the oven and place on a cooling rack while you make the filling.
  5. Using an electric mixer, mix all of the filling ingredients together until smooth and creamy.
  6. Scoop filling onto the pie crust and smooth the top out evenly.
  7. Next, place into oven at 350 degrees for 20-24 minutes.
  8. Turn off oven and leave inside with door ajar for 30 minutes.
  9. Place in the fridge for 24 hours for best results, as it will give time for the flavors to set.
  10. Lastly, enjoy your keto mini pumpkin cheesecake!