Description
These Keto Pumpkin Cheesecake Bites are delightful low-carb treats featuring a gingerbread cookie cup filled with a creamy pumpkin cheesecake mousse. Perfectly spiced and sweetened with keto-friendly ingredients, they make a festive and satisfying snack or dessert that’s both easy to make and deliciously creamy.
Ingredients
Scale
Cookie Cups
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup Swerve Brown (or keto-friendly brown sweetener), crumbled
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg white
- 6 tbsp unsalted butter, melted
Pumpkin Cheesecake Mousse
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree (thick, not watery)
- 1/2 cup powdered keto-friendly sweetener
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
- Optional garnish: ground cinnamon, pumpkin pie spice, or sugar-free sprinkles
Instructions
- Prepare the Cookie Dough: In a medium bowl, whisk together almond flour, coconut flour, crumbled Swerve Brown, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt ensuring no clumps remain.
- Add Wet Ingredients: Stir in the egg white and melted unsalted butter until the mixture forms a dough. The texture should be soft but workable.
- Form Cookie Cups: Roll the dough into 24 balls, about 3/4 inch in diameter. Place each ball into silicone mini muffin liners. Use your fingers to press and flatten the dough evenly across the bottom and up the sides to form cups.
- Bake the Cups: Bake in a preheated oven at 350°F (175°C) for approximately 10-12 minutes, or until edges are golden and tops are slightly puffed but soft. Remove and cool for about 10 minutes.
- Reshape Cookie Cups: As the centers puff during baking, gently press the centers back down using your hands to create wells for the filling.
- Make the Pumpkin Cheesecake Mousse: Beat the softened cream cheese until smooth and creamy, microwaving briefly if necessary to soften completely. Add pumpkin puree, powdered sweetener, vanilla extract, and pumpkin pie spice and beat until well combined.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Fold Whipped Cream: Gently fold the whipped cream into the pumpkin cheesecake mixture using a silicone spatula until no streaks remain, preserving the light texture.
- Fill the Cookie Cups: Use a piping bag fitted with a star tip or a spoon to fill each cookie cup with the pumpkin cheesecake mousse decoratively.
- Garnish and Serve: Sprinkle the filled cups with cinnamon, pumpkin pie spice, or sugar-free sprinkles as desired. Serve immediately or refrigerate until ready to enjoy.
Notes
- Using silicone mini muffin liners prevents the cookie cups from sticking and makes removal easier.
- Breaking up sweetener clumps ensures a smoother dough texture.
- Egg white is preferred over a whole egg to avoid overly soft cookie cups.
- Re-shaping the cookie cups after baking helps create perfect wells for the mousse filling.
- Use thick pumpkin puree to avoid thinning out the mousse filling.
- Powdered keto-friendly sweetener is essential for a smooth, non-gritty filling.
- Beating the cream to stiff peaks is crucial for a light and airy mousse that holds its shape.
- Folding carefully helps maintain mousse fluffiness and texture.