Low Carb Pumpkin Cheesecakes

Now that we’re close enough to Fall it’s time to break out all of my favorite pumpkin recipes! I’ve been trying to narrow down the best approach to making a good pumpkin cheesecake, my favorite part of the holiday season is usually a tie between cheesecake and pumpkin pie. These little beauties hit that sweet spot between the two and definitely satisfy my need to pumpkin everything right now without killing my macros!

This recipe yields 12 pumpkin cheesecakes that come in close to 4 g net carbs per serving. If you want to cut the carb count even more try using Philadelphia 1/3 reduced fat, it’s actually a neufchatel cheese instead of a cream cheese but works exactly the same in baking.

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Let’s just pretend there are 2 eggs in this picture as well…

 

Low Carb Pumpkin Cheesecakes

  • Servings: 12
  • Difficulty: easy
  • Print

Here’s what you’ll need:

  • 2 (8 oz) blocks of cream cheese
  • 2 large eggs
  • 3/4 cup granulated Swerve (erythritol)*
  • 15 drops of Vanilla Liquid Stevia*
  • 1/4 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 cup pure pumpkin

*You can substitute the swerve & stevia with another sweetener if desired in a similar amount, can go up to 1 cup of sweetener. This is just my preferred mix for baking.

Directions:

  1. Preheat your oven to 350.
  2. Soften 16 oz of cream cheese for easier mixing. If you think ahead you can leave them on the counter to soften before hand, but if you’re forgetful like me just put it in a microwave safe bowl and microwave in 30 second increments until soft (mine took 3 rounds).
  3. In a large bowl add your softened cream cheese, 2 large eggs, 3/4 cup Swerve, 15 drops of stevia & 1/4 tsp vanilla extract. Lightly fold together to keep the sweetener from clouding and then use an electric mixer to get a smooth consistency, if you don’t have an electric mixer you can hand mix with a spoon and some muscle.
  4. Line a cupcake pan with 12 liners. Add one big spoonful of the plain cheesecake mix to each tin, then set aside.
  5. You will now add the 1 cup of plain pumpkin & 1/2 tsp of pumpkin pie spice to the cheesecake mix still remaining the in mixing bowl. Again blend until smooth.
  6. Top off each cupcake tin with about about 1 1/2 big spoonfuls of the pumpkin cheesecake mix. Don’t be afraid to fill them close to the top and try to get them filled as evenly as possible.
  7. Cook them in the oven, preheated to 350, for 15-20 minutes. Try to pull them out when golden but just before they crack, will depend on how your oven cooks. This batch was in for approx. 18 min but could have been pulled out a little sooner.
  8. Let the pumpkin cheesecakes cool completely before serving, this can be sped up by putting them in the fridge or freezer.
  9. Serve & enjoy! I like mine with a little whipped cream.

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I like to use a mix of erythritol and stevia when baking low carb / sugar free recipes. Erythritol has an extremely low glycemic impact but can have a cooling effect if used in large quantities. I’ve found that this is balanced out when mixing it with a few stevia drops, I personally do not like the taste of stevia by itself.  You can substitute with any granular sweetener that you’d like to use.


Nutrition Info Per Serving:

  • 154 kcal
  • 4.1 g protein
  • 14.1 g fat
  • 4.6 g carbs
  • 0.6 g fiber
  • 4 g NET carbs

 

Until my next post just remember,

Hydrate. Satiate. Celebrate!

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