Keto Pumpkin Cheesecake Bites
These sweet little keto pumpkin cheesecake bites are a fun fall dessert idea. No bake pumpkin cheesecake mousse nestled into sugar-free keto spice cookies. What more could you ask for?
Pumpkin, pumpkin, pumpkin. Give me all the keto pumpkin recipes because I can’t seem to get enough right now!
It’s a collective obsession that hits the majority of us the minute the calendar turns to September. We’re simply conditioned to go pumpkin crazy in the fall. I blame Starbucks.
And if you happen to combine pumpkin and cream cheese, people start swooning. I mean, falling down in the streets in a dead faint. Take my Keto Pumpkin Cream Cheese Muffins, for example.
Now we’ve got these adorable Keto Pumpkin Cheesecake Bites. So cute, and so tasty, they might really make you swoon. A perfect addition to any keto Thanksgiving menu.
Pumpkin Spice Cookie Cups
Naming a recipe isn’t always easy, my friends.
You want a name to be descriptive and convey the deliciousness at hand, but you also want it to be succinct. No one wants to read a recipe that has 20 words in the title alone!
Then there is the Google problem. We bloggers want our recipes to show up highly ranked in search engines and that means identifying appropriate keywords.
This recipe had many possible titles. It’s modelled after my Keto Boston Cream Pie Cookie Cups but it also features pumpkin cheesecake mousse. And the crusts are really keto gingerbread cookies.
Keto Pumpkin Cheesecake Mousse in Gingerbread Cookie Cups? Far too wordy, so pumpkin cheesecake bites it is!
How to make Keto Pumpkin Cheesecake Bites
Despite the difficulty in picking a name, these sweet little keto treats are fun and easy to make. Here are my best tips for getting it right:
Cookie cups
Pumpkin Cheesecake Mousse
Frequently Asked Questions
No, coconut flour won’t work in these keto pumpkin cheesecake bites. However, you can use sunflower seed flour as a 1:1 replacement for almond flour. Be sure to add a touch of acid (lemon juice or vinegar) to offset the green reaction.
No, coconut flour won’t work in these keto pumpkin cheesecake bites. However, you can use sunflower seed flour as a 1:1 replacement for almond flour. Be sure to add a touch of acid (lemon juice or vinegar) to offset the green reaction.
I do recommend a good brown sugar replacement for the cookie cups, to give it more of a gingerbread spice flavor. Also, if you use BochaSweet or allulose in the cookies, they may be overly soft and cake-y. Please read my guide to keto sweeteners to understand why.
The filling should be fine with any powdered sweetener, and some liquid sweeteners like stevia or monkfruit extract may work as well.
I do recommend a good brown sugar replacement for the cookie cups, to give it more of a gingerbread spice flavor. Also, if you use BochaSweet or allulose in the cookies, they may be overly soft and cake-y. Please read my guide to keto sweeteners to understand why.
The filling should be fine with any powdered sweetener, and some liquid sweeteners like stevia or monkfruit extract may work as well.
Absolutely! I originally made a little too much filling for the cookie cups and I ate the rest simply as a mousse-style dessert. So feel free to just make the pumpkin mousse and eat it as is. It makes about 4 servings.
Absolutely! I originally made a little too much filling for the cookie cups and I ate the rest simply as a mousse-style dessert. So feel free to just make the pumpkin mousse and eat it as is. It makes about 4 servings.
You can make this recipe a day before you plan to serve it. Keep the bites in a covered container in the fridge, but let them sit out for 15 minutes before serving, so the filling is softer and creamier.
You can also make the cookie cups themselves well in advance and refrigerate for up to a week or freeze for up to 2 months. Then you can make the pumpkin mousse fresh and pipe it in before serving.
You can make this recipe a day before you plan to serve it. Keep the bites in a covered container in the fridge, but let them sit out for 15 minutes before serving, so the filling is softer and creamier.
You can also make the cookie cups themselves well in advance and refrigerate for up to a week or freeze for up to 2 months. Then you can make the pumpkin mousse fresh and pipe it in before serving.
Carolyn recommends
Keto Pumpkin Cheesecake Bites
Pumpkin Cheesecake Filling
Nutritional Disclaimer
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