Keto Halloween Pumpkin Cheesecake Bites Recipe
These Keto Halloween Pumpkin Cheesecake Bites are creamy, spiced, and perfectly portioned for Halloween parties or cozy fall snacking. Low in net carbs and high in flavor, they’re easy to make, freeze beautifully, and deliver that classic pumpkin-cheesecake experience without the sugar. Make a tray, hide a few for yourself, and enjoy a spooky-season treat that stays keto-friendly.
Ingredients
- 1 ½ cups 168 g almond flour
- 4 tbsp 56 g unsalted butter, melted
- 2 tbsp powdered erythritol crust
- 16 oz 454 g full-fat cream cheese
- ½ cup 122 g pumpkin puree
- ⅓ cup 67 g powdered erythritol (filling)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- Optional: pecan halves sugar-free chocolate drizzle
Instructions
- Preheat oven to 325°F (163°C). Line a mini muffin tin with liners.
- Mix crust ingredients, press into bottoms, and bake 7–9 minutes; cool.
- Beat cream cheese until smooth; add pumpkin, sweetener, vanilla, spice, and egg. Mix until combined.
- Fill crusts with cheesecake mixture, smooth tops, and add pecan halves if desired.
- Bake 12–15 minutes until just set; cool in oven with door cracked, then chill 2+ hours.
- Dust with spice or drizzle with sugar-free chocolate. Serve chilled.