Low Carb Pumpkin Cheesecake Breakfast
Start your morning on a decadent note with this Low Carb Pumpkin Cheesecake Breakfast, a creamy and satisfying treat that's perfect for those following a keto or low-carb lifestyle. Combining the velvety richness of cream cheese with the warm, spiced flavors of pumpkin pie, this recipe delivers all the indulgence of dessert while staying light on carbs. Sweetened with granulated erythritol and enhanced with optional almond flour for a touch of texture, these mini cheesecakes come together quickly in under 30 minutes, making them a convenient and protein-packed start to your day. Baked in individual portions, they're ideal for meal prepping or enjoying fresh out of the oven. Whether served warm, chilled, or at room temperature, this breakfast is a comforting, guilt-free way to embrace autumnal flavors any time of the year!
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Recipe Information
Ingredients
- 4 oz Cream cheese, softened
- 0.5 cup Pumpkin puree
- 2 Eggs
- 0.25 cup Granulated erythritol (or preferred low-carb sweetener)
- 1 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- 2 tbsp Almond flour (optional, for added texture)
- 1 tsp Butter, melted (optional, for greasing or added richness)
Instructions
Preheat the oven to 350°F (175°C) and grease 4 small ramekins or a muffin tin with melted butter if desired.
In a medium-sized mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or whisk.
Add the pumpkin puree, eggs, granulated erythritol, vanilla extract, and pumpkin pie spice to the bowl. Mix well until all ingredients are fully combined and the batter is smooth.
If you prefer a slightly firmer texture, stir in the almond flour to add some body to the mixture.
Pour the batter evenly into the greased ramekins or muffin tin wells, filling them about 3/4 full.
Place the ramekins or tin on the middle rack of the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let the cheesecakes cool for about 10 minutes before serving, or refrigerate them for a firmer texture.
Enjoy these cheesecakes warm, chilled, or at room temperature as a satisfying low-carb breakfast or snack!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 247 mg | 19% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
