![](https://cdn.statically.io/img/www.allrecipes.com/thmb/u4et-8FQxwMzmm49oVY1d93zpCU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7433112-7a2dc944e0024717aee19708f943ae45.jpg)
Ingredients
-
cooking spray
Crust:
-
½ cup almond flour (such as Bob's Red Mill®)
-
1 tablespoon granulated erythritol sweetener (such as Swerve®)
-
1 teaspoon flax seeds
-
¼ teaspoon ground cinnamon
-
1 pinch salt
-
2 tablespoons unsalted butter, melted
Filling:
-
1 (8 ounce) package cream cheese, softened
-
½ cup pumpkin puree
-
¼ cup granulated erythritol sweetener (such as Swerve®)
-
1 large egg
-
1 teaspoon vanilla extract
-
½ teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon salt
-
2 tablespoons chopped pecans
Directions
-
Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
-
Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
-
Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
-
Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
-
Bake in the preheated oven until set, 18 to 20 minutes.
-
Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
-
When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.
Nutrition Facts (per serving)
269 | Calories |
25g | Fat |
16g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 269 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 12g | 58% |
Cholesterol 82mg | 27% |
Sodium 295mg | 13% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 7g | 13% |
Vitamin C 1mg | 1% |
Calcium 48mg | 4% |
Iron 1mg | 6% |
Potassium 117mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.