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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!
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
Calories 213kcal


Cheesecake Mix

  • 16 oz Cream Cheese softened
  • 3 tbsp Pumpkin Puree
  • 1/2 Cup Monkfruit Erythritol Blend
  • 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 Erythritol Blend
  • 1/3 Cup Butter Melted


  • Gather all the ingredients.
  • Preheat oven to 325F.
  • In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, 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, Monkfruit Erythritol Blend, 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.



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