Just realized it's my cake day, and I happened to make keto pumpkin cheesecakes so….
HAPPY MY CAKE DAY TO YOU, TOO!
I started with this recipe from wholesome yum;
https://www.wholesomeyum.com/low-carb-keto-pumpkin-cheesecake-recipe/
But with my own tweaks as follows:
Crust I subbed half king Arthur all purpose baking flour (really to just get rid of it) and half chopped toasted pecans
Went for my silicone muffin pan/mold with a little avocado oil sprayed to be safe (recipe + my tweaks made 2 dozen almost perfectly). Pressed my crust crumbles in the form and fork poked as directed, but went with a little more time for toastyness (maybe 8 mins?)
Decided on the unflavored whey protein option (happened to have some on hand and also, mt collagen is way to heckin' expensive to dump in some baked goods!)
Doubled monkfruit/allulose (mostly, to taste really)
Added extra half cup pumpkin puree
Added 1/2 tsp xantham gum
Went heavy on my pumpkin pie spice
Tossed a half toasted pecan on top for cute; kept it at 350 but dropped the time to somewhere between 15 and 18 mins, just kept an eye out for the very beginnings of browning instead of the jiggle since they were smaller (and too cuted up with the pecan) so probably wouldn't get the same undulation one would in a large springform.
Best part, they only took about an hour to totally chill in the fridge so less wait for the payoff!
Hope everyone enjoys!!
by Thisisonlyafacade
2 Comments
(FROM WHOLESOME YUM! MY TWEAKS IN POST!!)
https://www.wholesomeyum.com/low-carb-keto-pumpkin-cheesecake-recipe/
Ingredients:
Almond Flour Cheesecake Crust
1 1/2 cups Wholesome Yum Blanched Almond Flour
1/2 cup Collagen protein powder
2 tbsp Besti Monk Fruit Allulose Blend
6 tbsp Unsalted butter (melted)
1 tsp Vanilla extract
Pumpkin Cheesecake Filling
24 oz Cream cheese (softened)
1 cup Pumpkin puree (at room temperature)
1 cup Besti Powdered Monk Fruit Allulose Blend
3 large Eggs (at room temperature)
1 tsp Pumpkin pie spice
1/2 tsp Cinnamon
1 tsp Vanilla extract
Instructions
Tap on the times in the instructions to start a kitchen timer.
Crust:
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. (You can also try greasing well, but parchment works best.)
In a large bowl, stir together the almond flour, collagen, and Besti.
In a small bowl, whisk together the melted butter and vanilla. Stir the mixture into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes.
Let the crust cool for at least 20 minutes.
Filling:
Meanwhile, in another large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered Besti together, until fluffy.
Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
Pour the filling into the pan over the cooled crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.
I made the wholesome yum recipe with only one edit (pure monk fruit instead of a blend) and it turned out pretty well. I added homemade whipped cream and it was delicious with that little extra pop off sweetness.
I appreciate this post! It’s good to know they do mini well!