Dessert

Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins is for Dessert.

Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins takes 15 minutes to prepare.

Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins takes 35 minutes to cook.

Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins makes 8 servings.

The ingredients for Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins are:

4.35 oz Cream Cheese
0.7 large Egg, fresh, whole, raw
0.2 cup Trader Joe’s Pumpkin Puree Organic
1.7 tbsp Daisy Brand Sour Cream
0.2 cup Swerve Erythritol Granular low carb sweetener
1.7 tbsp Sunnyside Heavy Whipping Cream
0.2 tsp Vanilla Extract
0.85 tsp Pumpkin Pie spice

Here is how you make Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins:

Bring cream cheese to room temperature. Using a hand mixer begin to slowly mix the cream cheese while slowly adding the each of the ingredients. Mix until all lumps are smoothed out and filling is creamy and consistent. Pour filling into muffin/cupcake tins and bake in a 300 degree oven for 30-35 minutes. Make sure it is fully cooked through using a toothpick. Let cool and chill in the fridge prior to serving. Enjoy!Serving Size: Makes 8 cupcake size crustless cheesecakes Number of Servings: 8Recipe submitted by SparkPeople user FBEEZY.

The nutritional information for Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 79.5

• Total Fat: 7.4 g
• Cholesterol: 39.5 mg
• Sodium: 53.5 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.2 g
• Protein: 1.9 g

The dietary needs meet for Keto Pumpkin Pie Cheesecake-Mini 1/3 Recipe filling muffins is Low Carb