Dessert

Keto Connect Pumpkin Cheesecake Cupcakes is for Dessert.

Keto Connect Pumpkin Cheesecake Cupcakes takes 20 minutes to prepare.

Keto Connect Pumpkin Cheesecake Cupcakes takes 70 minutes to cook.

Keto Connect Pumpkin Cheesecake Cupcakes makes 11 servings.

The ingredients for Keto Connect Pumpkin Cheesecake Cupcakes are:

0.5 tbsp 365 Organic Unrefined Virgin Coconut Oil
0.5 tsp Vanilla Extract
0.4 cup Swerve Erythritol Granular low carb sweetener
8 tbsp Bobs red mill coconut flour
2 tbsp Butter, unsalted
0.05 tsp Himalayan Pink Salt Grinder Frontier Co-Op
8 oz Philadelphia Cream Cheese
3 tbsp Daisy Brand Sour Cream
3 tbsp Sunnyside Heavy Whipping Cream
0.4 cup Libby's 100% pure canned pumpkin
1.5 tsp Pumpkin Pie spice
1 large Egg, fresh, whole, raw
â€"â€"â€"â€"â€"â€"â€"â€"â€"â€"-

CRUST
â-¢ 1/2 tbsp coconut oil
â-¢ 1/2 tsp vanilla extract
â-¢ 2 tbsp erythritol
â-¢ 1/2 cup Coconut flour
â-¢ 2 tbsp Butter
â-¢ 1 dash Pink Himalayan Salt
PUMPKIN CHEESECAKE FILLING
â-¢ 8 oz Cream Cheese
â-¢ 5 tbsp erythritol
â-¢ 3 tbsp sour cream
â-¢ 3 tbps Heavy Whipping Cream
â-¢ 6 tbsp 100% pumpkin puree
â-¢ 1.5 tsp Pumpkin Pie Spice
â-¢ 1 large Egg

Here is how you make Keto Connect Pumpkin Cheesecake Cupcakes:

CRUST Combine dry ingredients: coconut flour, erythritol and salt. Set aside. In another bowl whisk together vanilla and melted coconut oil. Slowly add the wet ingredients to the dry ingredients throughly combining. Add in cubes of room temperature butter and use hand to form dough. Using your hand mold the dough into the bottom of each cup of your greased cupcake pan. We use a silicon cupcake mold. Place pan into a 350 degree oven for 12-15 minutes (depending on thickness of crust layer). Once cooked, pull out and set aside to cool. FILLING Using hand mixer cream together the room temperature cream cheese and erythritol. Add egg, sour cream and heavy whipping cream. Continue to mix until thoroughly combined. Use 2/3 of batter filling up the cupcake pan. Add pumpkin puree and pumpkin pie spice to remaining 1/3 of batter and combine well (even out all lumps). Slowly layer the remaining (newly created pumpkin cheesecake mixture) on top of the cheesecake layer in the cupcake pan. Place into a 300 degree oven for 55-60 minutes. Use toothpick to check for a clean pull through. Place in fridge to chill and serve cold. Enjoy! Serving Size: Makes 11 cupcakesNumber of Servings: 11Recipe submitted by SparkPeople user FBEEZY.

The nutritional information for Keto Connect Pumpkin Cheesecake Cupcakes is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 151.1

• Total Fat: 13.1 g
• Cholesterol: 53.3 mg
• Sodium: 90.0 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 2.2 g
• Protein: 3.4 g