Ingredients:

  • 1 cup (96g) superfine almond flour
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (24g) powdered erythritol or monk fruit sweetener
  • 1/4 tsp (1g) ground cinnamon
  • 1 pinch (0.5g) salt
  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (120g) pumpkin purée (unsweetened)
  • 1/3 cup (65g) powdered erythritol or monk fruit sweetener
  • 1 tsp (5ml) pure vanilla extract
  • 1 tsp (2g) pumpkin pie spice
  • 2 tbsp (30g) heavy cream, chilled

Instructions:

  1. In a small bowl, combine almond flour, melted butter, sweetener, cinnamon, and salt. Stir until the mixture resembles wet sand.
  2. Spoon roughly 1 tablespoon of the crust mixture into each of the 12 mini muffin liners and press firmly into the bottom using a spoon or thumb to create a flat, compact base.
  3. Beat the softened cream cheese in a large bowl with an electric mixer until smooth and fluffy, approximately 2 minutes.
  4. Mix in the pumpkin purée, powdered sweetener, vanilla extract, and pumpkin pie spice until well combined.
  5. In a separate small bowl, whip the chilled heavy cream until soft peaks form, then gently fold the whipped cream into the pumpkin cheesecake mixture using a spatula.
  6. Divide the filling evenly among the prepared crusts in the muffin tin.
  7. Refrigerate for a minimum of 4 hours to allow the bites to set completely.