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 fine-mesh strainer with a coffee filter, paper towel, or cheesecloth.

2. Add ⅔ cup canned pumpkin puree.

3. Place a small plate or bowl on top and weigh it down (a can of food works great).

4. Let it drain in the fridge or on the counter. You’ll remove excess liquid so the cheesecake isn’t watery.

 

 Cheesecake Instructions

1. Preheat oven to 350°F (175°C). Place 4–6 ramekins (4–6 oz size) on a baking sheet. Lightly grease with butter or coconut oil if desired (they usually release fine without it).

 

2. In a large mixing bowl, beat the softened cream cheese and allulose together with a hand mixer or stand mixer until completely smooth and fluffy (1–2 minutes). Scrape down the sides as needed.

 

3. In a separate small bowl, whisk the 2 egg yolks + 2 whole eggs together until fully combined and uniform in color (about 30 seconds).

 

4. Add the whisked eggs, pumpkin pie spice, and vanilla stevia to the cream cheese mixture. Beat on medium speed until smooth and well incorporated.

 

5. In a small bowl, stir the collagen peptides into the drained pumpkin puree until no lumps remain (this prevents clumping).

 

6. Add the pumpkin-collagen mixture to the batter. Beat on low-medium speed until the batter is completely smooth and creamy (about 1 minute). Scrape the bowl and give it one final mix. The batter will be pourable, like a thick custard.

 

7. Divide the batter evenly among the ramekins (fill about ¾ full).

 

8. Bake at 350°F for 18–22 minutes. The edges should look set, but the centers should still have a slight jiggle (like Jell-O). They will firm up as they cool.

 

9. Remove from oven and let cool on the counter for 20–30 minutes, then transfer to the fridge for at least 2 hours (overnight is even better).

 

 Serving & Storage

- Serve chilled. Optional toppings: a dollop of whipped cream, a sprinkle of cinnamon, or a few crushed pecans.

- Store covered in the fridge for up to 5 days.

 

Enjoy your perfectly creamy, crustless keto pumpkin cheesecake! 🎃

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