Pumpkin Patch Keto Cheesecake Cups

These cheesecake cups have a buttery almond flour crust, a filling of cream cheese and pumpkin, and no sugar. The batch makes 12, baked in a standard muffin tin, and each cup has 3 grams of carbohydrates according to the recipe card.

Save this recipe for later:

Hands-on work takes 15 minutes. The cups bake for 30 minutes in two stages, then chill for at least 2 hours, so plan on 2 hours 45 minutes from start to first bite.

What Goes Into the Cups

The full amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Almond flour (1 cup): the base of the crust. It is gluten-free and bakes up crisp.
• Granulated erythritol: the sweetener, used in both the crust (1/4 cup) and the filling (1/4 cup).
• Unsalted butter (1/4 cup, melted): adds richness and holds the crust together.
• Cream cheese (8 ounces, softened): the main ingredient of the filling.
• Pumpkin puree (1/2 cup): gives the filling its color and its fall flavor. Use plain puree, not pumpkin pie filling.
• Pumpkin pie spice (1 teaspoon): the spice blend that makes it taste like autumn.
• Eggs (2 large): they set the filling.
• Vanilla extract and salt: vanilla goes into both the crust (1/2 teaspoon) and the filling (1 teaspoon). The 1/4 teaspoon of salt balances the sweetness.

Measure everything before you start. Almond flour, erythritol and cream cheese are the ones you will reach for first.

Getting the Crust and Filling Right

Mix the crust ingredients until the dough looks crumbly, then press it firmly into the muffin cups so it holds together. It bakes for 10 minutes at 325°F and needs to cool before the filling goes on.

For the filling, beat the cream cheese until it is smooth, then mix in the pumpkin, erythritol, pumpkin pie spice and vanilla. Add the eggs one at a time and beat after each until the batter is smooth. Fill each cup about 3/4 full and bake for 20 to 25 minutes, until the centers are set and a toothpick comes out clean.

Let the cups cool at room temperature, then refrigerate for at least 2 hours. The chilling time is what gives them their final texture.

A standard muffin tin works, and silicone molds make the cups easier to pop out. An electric mixer gives the smoothest filling, though a whisk will do the job too.

What Makes Them Keto

The crust uses almond flour, and erythritol replaces sugar in both layers. The card lists 0 grams of sugar and 3 grams of carbohydrates per cup. If you top them with whipped cream, sweeten it with erythritol as well so the numbers stay close to the card.

Tips for Smooth Cheesecake Cups

• Soften the cream cheese: cold cream cheese leaves lumps in the filling. Take it out of the refrigerator about 30 minutes before you start.
• Use the toothpick test: push it into the center of one cup. If it comes out clean, the cups are done, and pulling them then keeps them creamy instead of overbaked.
• Store them cold: keep leftovers in an airtight container in the refrigerator, where they stay fresh for up to a week. Let them sit out briefly before serving for the best flavor and texture.

Ways to Change Them

• Chocolate chips: fold sugar-free chocolate chips into the filling for a richer cup. Pumpkin and chocolate go well together.
• Different puree: mashed avocado can replace the pumpkin and still keeps the recipe keto-friendly.
• Other spices: a pinch of cinnamon or nutmeg works with the pumpkin pie spice, and a dash of ginger adds some zing.

What to Serve With Them

A few toppings and drinks suit these cups:

• Berries: raspberries or blueberries add color and a fresh contrast to the creamy filling. You can also simmer berries with a little erythritol into a quick compote and drizzle it over the top.
• Whipped cream: whip heavy cream until soft peaks form, then sweeten it with erythritol to taste.
• Tea or coffee: herbal tea or keto-friendly coffee both work, such as spiced chai or a creamy coffee with butter.

How Long It Takes

Prep is 15 minutes. Baking is 30 minutes in total, made up of the 10-minute crust bake and the 20 to 25 minute bake for the filled cups. After that comes the chill of at least 2 hours, which brings the total to 2 hours 45 minutes. The recipe makes 12 cups, and one cup is one serving.

Nutrition per Cup

Each cup has approximately 180 calories, 16 grams of fat (8 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 4 grams of protein and 200 milligrams of sodium. These are estimates.

FAQ

Can you make the cheesecake cups ahead of time?

Yes. Make them a day or two in advance and keep them in the refrigerator. They still need at least 2 hours of chilling before serving.

How do you store leftovers?

Use an airtight container in the refrigerator. They stay fresh for up to a week. Let them come to room temperature before serving.

Can you use pumpkin pie filling instead of puree?

No. The recipe calls for plain pumpkin puree. Pie filling is a different product, and the card is specific about it.

What can replace the erythritol?

Monk fruit sweetener or stevia both work. Sweetness varies a lot between sweeteners, so adjust the amount to taste.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us