Keto Low Carb Pumpkin Cheesecake Tarts

Looking for the perfect keto low carb fall dessert recipe? Look no further because these easy keto pumpkin cheesecake tarts are so downright good!

Keto Low Carb Pumpkin Cheesecake Tarts close up

Rich creamy pumpkin cheesecake filling with a soft buttery crust will leave your sweet tooth happy and satisfied!

Growing up in an Asian family, pumpkin wasn’t really on the menu of things my mom made in the fall.

So it wasn’t until I grew older that I found my love for pumpkin.  And let me tell you, the love grows stronger and stronger every year, especially now that I have a blog where I can express all my creative pumpkin ideas!

Keto Low Carb Pumpkin Cheesecake Tart in baking tray

Although my love for pumpkin is strong, I don’t necessarily like desserts with very strong pumpkin and spice flavors.

That’s why these pumpkin cheesecake tarts have a lighter pumpkin flavor accompanied with a hint of spice.

The crust for this keto pumpkin cheesecake is my all-time favorite and I have used this almond flour crust base for many of our other desserts such as our keto strawberry cheesecake parfait, green tea cheesecake mousse tart, and keto mini chocolate cheesecakes.

Keto Low Carb Pumpkin Cheesecake Tart filling being mixed

It’s a semi-soft buttery crust that only uses three ingredients and is so fast and easy to put together.  It’s also perfect as a keto low carb cookie crumbles on top of any dessert.

I hope you enjoy this delicious fall treat as much as me and my family, especially during pumpkin season when going low carb or keto can be challenging.

It has definitely helped my family and I stay on track and I hope the same for you!

Keto Low Carb Pumpkin Cheesecake Tart group picture

For this one, you will need Almond Flour, Swerve/Monkfruit, and Gelatin as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 10M

Cooking Time 15M

Cooling Time 3H

Total Time 3H25M

Net Carb/Serv ~3g

Servings 12 Tarts

Ingredients

Cheesecake Mix

  • 16oz Cream Cheese (softened)
  • 3 tbsp Pumpkin Puree
  • 1/2 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/2 tsp Pumpkin Spice
  • 1 tsp Vanilla Extract
  • 1 tbsp Gelatin (1/4 oz)
  • 1 tbsp Cold Water

Tart Crust

Directions

1) Gather all the ingredients.

2) Preheat oven to 325F.

3) In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melted in the microwave).  Using a fork, blend well until combined.  It will still be crumbly.

4) Line a cupcake pan with cupcake liners.

5) Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.

6) Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.  Once browned, remove from oven and cool for at least 10 minutes.

7) Pour Gelatin into a small mixing bowl with cold water without mixing.  Let it sit for at least 5 minutes to let the Gelatin bloom.

8) In the meantime, combine cream cheese, pumpkin puree, Swerve/Monkfruit, pumpkin pie spice, Vanilla Extract and combine with a hand or stand mixer.

9) Once 5 minutes has passed from 7), microwave Gelatin for 10 seconds to let it warm and liquefy.

10) Add liquefied Gelatin mix into pumpkin cream cheese mix and combine with a hand or stand mixer.

11) Scoop approximately 2 tablespoons of pumpkin cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours.  Keep refrigerated until ready to serve.  Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.

Hope you enjoy your low-carb/keto Pumpkin Cheesecake Tarts!

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Keto Low Carb Pumpkin Cheesecake grouped together

 

Keto Low Carb Pumpkin Cheesecake Tart being biten into

 

Keto Low Carb Pumpkin Cheesecake Tarts

Looking for the perfect easy keto low carb fall dessert recipe? Look no further because these pumpkin cheesecake tarts are so down right good! Rich creamy pumpkin cheesecake filling with a soft buttery crust will leave your sweet tooth happy and satisfied!
5 from 2 votes
Course: Dessert
Cuisine: American, fall, Worldwide
Keyword: easy keto pumpkin cheesecake, fall dessert recipes, pumpkin desserts
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 3 hours
Servings: 12 tarts
Print Recipe
Calories: 213kcal

Ingredients

Cheesecake Mix

  • 16 oz Cream Cheese softened
  • 3 tbsp Pumpkin Puree
  • 1/2 Cup Monkfruit Swerve or Sweetener of Choice
  • 1/2 tsp Pumpkin Spice
  • 1 tsp Vanilla Extract
  • 1 tbsp Gelatin 1/4 oz
  • 1 tbsp Cold Water

Tart Crust

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit Swerve or Sweetener of Choice
  • 1/3 Cup Butter Melted

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
  • Line a cupcake pan with cupcake liners.
  • Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
  • Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once browned, remove from oven and cool for at least 10 minutes.
  • Pour Gelatin into a small mixing bowl with cold water without mixing. Let it sit for at least 5 minutes to let the Gelatin bloom.
  • In the meantime, combine cream cheese, pumpkin puree, Swerve/Monkfruit, pumpkin pie spice, vanilla extract and combine with a hand or stand mixer.
  • Once 5 minutes has passed from 7), microwave Gelatin for 10 seconds to let it warm and liquefy.
  • Add liquefied Gelatin mix into pumpkin cream cheese mix and combine with a hand or stand mixer.
  • Scoop approximately 2 tablespoons of pumpkin cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.

Video

Nutrition

Calories: 213kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 123mg | Potassium: 60mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

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