Pumpkin cheesecake bites!

So easy and delicious!
Ingredients and recipe below.

Ingredients (makes 6)

Crust:
• ½ cup almond flour
• 2 tbsp butter, melted
• 1–1.5 tbsp granular sweetener

Filling:
• 8 oz cream cheese, softened
• 1 egg
• 3 tbsp pumpkin purée
• 2 tbsp granular sweetener
• 1 tsp vanilla extract
• ½ tsp pumpkin pie spice

Topping:
• 2 tbsp chopped pecans
• Extra pumpkin spice for sprinkling

Instructions
1. Preheat oven to 325°F (163°C). Line a muffin tin with 6 silicone or paper liners.
2. Make crust: Mix almond flour, melted butter, and sweetener. Divide evenly into liners and press down firmly to form a base. Bake 5–7 minutes, then remove.
3. Prepare filling: Beat softened cream cheese until smooth. Add sweetener, pumpkin purée, egg, vanilla, and pumpkin pie spice. Mix until creamy (do not overbeat).
4. Fill liners: Spoon mixture evenly over crusts.
5. Top: Sprinkle chopped pecans and a light dusting of pumpkin spice over each.
6. Bake 15–18 minutes until centers are just set but slightly jiggly.
7. Cool: Let sit at room temp 30 minutes, then refrigerate at least 2 hours before serving. Store covered in fridge.

Macros (per bite, with crust + pecans, approximate)
• Calories: ~155
• Total Carbs: ~4.5g
• Fiber: ~1.2g
• Net Carbs: ~3.3g
• Protein: ~3g
• Fat: ~14g