Keto Pumpkin Cheesecake Cups for 12

Instructions:

1. Preheat oven to 325°F (160°C) and line a 12-slot standard muffin tin with paper liners or non-stick spray.
2. Combine almond flour, melted butter, sweetener, cinnamon, and salt in a bowl until the mixture resembles wet sand.
3. Firmly press 1 tablespoon of the crust mixture into the bottom of each muffin cup.
4. Bake the crusts for 5–7 minutes until the edges are lightly golden, then remove from oven.
5. Using an electric mixer, beat the softened cream cheese and powdered sweetener until completely smooth and fluffy (about 2 minutes).
6. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until the color is uniform.
7. Add eggs one at a time, mixing on low speed just until incorporated to avoid adding excess air.
8. Stir in the heavy cream to finalize the filling texture.
9. Divide the filling evenly among the pre-baked crusts.
10. Bake for 15–20 minutes or until the edges are set but the center still has a slight jiggle.
11. Allow to cool slightly, then refrigerate for 4 hours to fully set before serving.