Keto with Kimberly

Makes 4 individual cheesecake servings. Macros per serving: 320 Calories, 5 net carbs, 29 grams of fat, 7 grams of protein.

Ingredients for the Crust

1/2 cup of almond flour

2 tbsp. of powdered erythritol or monk fruit. (I use  Swerve Confectioners)

2 tbsp. of melted butter

1/4 tsp. of cinnamon

Tiny pinch of salt

Ingredients for the Pumpkin Filling:

8 oz. of cream cheese, softened

1/3 cup pumpkin purée (unsweetened)

1/4 cup powdered erythritol or monk fruit. (I use Swerve Confectioners)

1/2 tsp. of pure vanilla extract or 1 tsp. of Jordan’s Vanilla Bean Skinny Syrup

3/4 tsp. of pumpkin pie spice

1/4 tsp. of cinnamon

1/2 cup of heavy whipping cream

Directions for the Crust:

In a small bowl, combine the almond flour, sweetener, cinnamon, and melted butter. Stir until crumbly and well mixed.

Divide evenly among the four ramekins or small dessert bowls (about 2 tablespoons per dish) and press gently to form a base.

Place the bowls into the fridge to chill while you make the filling.

Directions for the Filling:

First, whip up the cream in a separate bowl. Beat the heavy whipping cream with an electric mixer until stiff peaks form. Set it aside.

To mix the filling, beat the softened cream cheese with an electric mixer in a separate bowl until it is smooth. You can then add in the pumpkin purée, sweetener, vanilla, and spices. Mix until creamy and fluffy.

Gently fold the whipped cream into the pumpkin mixture until it is fully incorporated and smooth.

Spoon the filling evenly into your chilled ramekins or small dessert bowls over the crust. Smooth the tops with a spoon or spatula.

Put the bowls back into the fridge and let them chill for at least 2 to 3 hours or overnight for even better texture.

Serve topped with keto whipped cream (check out my recipe for Keto Whipped Cream) and a sprinkle of cinnamon or crushed pecans before serving.

Tips & Tricks:

If you want your little pies to look fancy, you can pipe the filling into the ramekins using a pastry bag for that bakery look.

Also, you can skip the crust entirely if you want a lighter, mousse-like dessert.

You can store your little pies covered in the fridge for up to 4 days, if they last that long! Enjoy!