Getting Your Pumpkin Pie on a Keto Diet

It can be challenging. Pumpkin Pie is traditionally packed with carbs, both in the form of pumpkin puree as well all the added sugar. We've got a great workaround for you! If you're on a keto diet and you want to hit your annual pumpkin pie quota, try these Pumpkin Cheesecake Cupcakes! The reason they fit so well into your keto diet is because we're cutting through the carb dense pumpkin pie with a thick layer of cheesecake. The remarkable thing about these is that the small amount of pumpkin in these really takes center stage. These pumpkin cheesecake cupcakes are the perfect replacement for your pumpkin pie this year. Plus they look awesome and will be sure to garner you some compliments from the relatives!
 
pumpkin cheesecake bites knife
 

How Did You Make Them So Cute?

This isn't one of those recipes where you see the picture and you want to make it because it looks beautiful, and then when you get around to making it you end up with a sloppy mess that you're forced to eat immediately so no one sees the disaster. These pumpkin cheesecake cupcakes are easy to replicate and make just as pretty as the pictures. The trick is the layering technique we used. First you form the crust in the bottom and bake it so it is solidified. Then add in 2/3 of the cream cheese mixture on top of the crust. Then we pumpkinify the remaining 1/3 of the cream cheese by mixing in the puree and pumpkin pie spice. Top these puppies of with the pumpkin cheesecake mixture and you're all set.
 
pumpkin cheesecake bites vertical flat
 

Don't Eat All the Pumpkin Cheesecake Cupcakes Fresh Out of the Oven!

If you do you're depriving yourself from enjoying them at their true pinnacle. Trust me, you're going to want to pop these in the fridge for 2-3 hours and let them chill. After cooling down to a nice cheesecake temperature these are ready. Dig in!
 
Pumpkin Cheesecake Cupcakes - Fall summarized in 3 layers of deliciousness.

NUTRITION (per cupcake)
Calories: 150.7cals
Fat: 13.2g
Carbs: 5.4g
Fiber: 1.9g
Protein: 3.0g
NET CARBS: 3.5g

More Holiday Recipes!

pumpkin cheesecake bites horizontal flat
Pumpkin Cheesecake Cupcakes
Print Recipe
We use this!
Servings Prep Time
11 Cupcakes 20 Minutes
Cook Time
70 Minutes
Servings Prep Time
11 Cupcakes 20 Minutes
Cook Time
70 Minutes
pumpkin cheesecake bites horizontal flat
Pumpkin Cheesecake Cupcakes
Print Recipe
We use this!
Servings Prep Time
11 Cupcakes 20 Minutes
Cook Time
70 Minutes
Servings Prep Time
11 Cupcakes 20 Minutes
Cook Time
70 Minutes
Ingredients
Crust
Pumpkin Cheesecake Filling
  • 8 oz Cream Cheese
  • 5 tbsp erythritol
  • 3 tbsp sour cream
  • 3 tbps Heavy Whipping Cream
  • 6 tbsp Pumpkin Puree We Use This!
  • 11/2 tsp Pumpkin Pie Spice We use this!
  • 1 large Egg
Servings: Cupcakes
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 throughly combining.
  4. Add in cubes of room temperature butter and use hand to form dough.
  5. Using your hand mold the dough into the bottom of each cup of your greased cupcake pan.
  6. Place pan into a 350 degree oven for 12-15 minutes (depending on thickness of crust layer).
  7. Once cooked, pull out and set aside to cool.
Filling
  1. Using hand 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.
  4. Add pumpkin puree and pumpkin pie spice to remaining 1/3 of batter and combine well (even out all lumps).
  5. Slowly layer the remaining (newly created pumpkin cheesecake mixture) on top of the cheesecake layer in the cupcake pan.
  6. Place into a 300 degree oven for 55-60 minutes. Use toothpick to check for a clean pull through.
  7. Place in fridge to chill and serve cold. Enjoy!

9 Comments on “Pumpkin Cheesecake Cupcakes | Fall In Bite-Size Form

    1. Hey, so sorry about that. The egg should not be in the crust, it should be in the filling… We will do a better job of triple checking the recipes going forward. Thanks for pointing that out!

  1. Thanks for this awesome recipe – and your impeccable timing in posting. My husband’s birthday falls close to Thanksgiving, and pumpkin pie has traditionally been his birthday treat. We started a LCHF lifestyle about 2 months ago, and I was hoping I’d find something that would satisfy the ‘treat’ part without sabotaging either of us. This recipe was just the thing. Mine didn’t turn out quite as pretty as yours (so I guess I can practice -!), but it was certainly delicious. I can tell we’re both getting used to having to have less ‘sweet’ in our desserts, and this captured that wonderful autumn pumpkin craving and stayed within our new norms. Even our son home from college loved these – a hit all around!

  2. If I want to substitute Truvia for the Erythritol how much should I use? I am not able to find the erithritol at my grocery store

    1. Hi Natasha,

      We’ve only been able to find erythritol online and we always buy it in bulk on Amazon. However, if you do decide to use Truvia keep in mind that it is 200% sweeter so you want to use half of what the recipe calls for. Hope that helps!

  3. I made these and put the egg in the crust like it says in the recipe. I just read the comments and noticed there was an error in the directions. I hope they still turn out. They look delicious! Please correct the recipe so someone doesn’t make the same mistake I did!

    1. Hi Amy,

      Our apologies – we corrected it in the ingredients list so the egg is under the filling portion, but the step by step was not corrected. Please let us know how they turn out. In fact, there someone did make them before the mistake was fixed and he said they didn’t turn out bad. Fingers crossed! And, thank you for letting us know!

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