Keto Pumpkin Cheesecake
Keto Pumpkin Cheesecake (Mini Individual Servings) This creamy, low-carb pumpkin cheesecake is perfectly portioned in ramekins. Super simple, no crust needed, and naturally keto-friendly when using allulose and sugar-free vanilla stevia. Yield: 4–6 ramekins (depending on size) Net Carbs: ~3–4g per serving (exact amount depends on brands) Ingredients - 8 oz (1 brick) full-fat cream cheese, softened to room temperature - ½ cup allulose (or your preferred 1:1 keto sweetener that doesn’t recrystallize when cool) - 2 large egg yolks - 2 whole large eggs - 1 dropper vanilla-flavored liquid stevia (or 1 tsp vanilla extract + extra sweetener to taste) - 1 scoop unflavored collagen peptides (about 10–12g) - 1 tsp pumpkin pie spice - ⅔ cup canned pumpkin puree, pressed/drained (see note below) Pumpkin Prep (Important for creamy texture) About 1 hour before baking (or even the night before): 1. Line a fin...