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These Keto Pumpkin Cheesecake Bites are the perfect fall-inspired treat, combining warm pumpkin spice flavors with a creamy no-bake cheesecake mousse. Nestled inside tender, sugar-free spiced cookie cups, these bite-sized desserts bring together cozy autumn flavors in every mouthful. They’re easy to prepare, low in carbs, and ideal for holidays, gatherings, or whenever you want a festive keto-friendly dessert.

Ingredients

For the Cookie Cups

• 1 ¾ cups almond flour
• ½ cup brown-style keto sweetener
• ¾ tsp ground ginger
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ⅛ tsp ground cloves
• ¼ cup butter, melted
• 1 large egg white
• ½ tsp vanilla extract

For the Pumpkin Cheesecake Filling

• 6 oz cream cheese, softened
• ⅔ cup powdered keto sweetener
• ⅓ cup pumpkin puree
• 1 ½ tsp pumpkin pie spice
• ½ tsp vanilla extract
• ⅓ cup heavy whipping cream

Instructions

Step 1: Bake the Cookie Cups

1. Preheat oven to 325°F (163°C). Line a mini muffin pan with 24 silicone liners.
2. In a bowl, whisk together almond flour, brown sweetener, ginger, cinnamon, baking soda, salt, and cloves.
3. Add melted butter, egg white, and vanilla. Stir until a soft dough forms.
4. Roll dough into ¾-inch balls and press each into the muffin cups, shaping up the sides to form small wells.
5. Bake 15–20 minutes, or until edges are golden and centers puff slightly.
6. Cool for 10 minutes, then gently press the centers to reform the wells. Cool completely.

Step 2: Make the Pumpkin Cheesecake Mousse

1. Beat softened cream cheese and powdered sweetener until smooth.
2. Mix in pumpkin puree, pumpkin spice, and vanilla.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Fold whipped cream into the pumpkin mixture until fully combined.

Step 3: Assemble

1. Transfer filling to a piping bag fitted with a decorative tip, or spoon into each cookie cup.
2. Add a light dusting of pumpkin pie spice or sugar-free sprinkles.
3. Chill before serving for best texture.

Pro Tips

• Use silicone mini muffin liners to ensure easy release.
• Cream cheese should be very soft, not just room temperature.
• Fold whipped cream gently to keep the mousse light and airy.
• For extra firmness, chill the assembled bites for at least 30 minutes.

Why This Recipe Works

• Combines the cozy flavor of pumpkin pie with the richness of cheesecake.
• No-bake filling saves time and stays extra creamy.
• Perfectly portioned for parties, holidays, and keto meal planning.
• Low-carb ingredients keep carbs minimal without sacrificing flavor.

Substitutions & Variations

• Nut-Free: Replace almond flour with sunflower seed flour in equal amounts.
• Stronger Pumpkin Flavor: Add extra pumpkin puree or ½ tsp more pumpkin spice.
• Different Sweeteners: Powdered keto sweetener is required for the mousse; liquid sweeteners may work in small amounts.
• Decoration Ideas: Sugar-free chocolate drizzle, chopped pecans, or keto caramel.

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Prepare cookie cups up to 3 days ahead; add mousse before serving.
• Refrigerate: Store assembled bites in an airtight container for 3–4 days.
• Freeze: Freeze cookie cups alone for up to 2 months. The mousse should be made fresh.
• Reheating: Not required — these treats are served chilled.

Serving Ideas

• Add to a fall dessert platter with keto brownies or pumpkin muffins.
• Serve with chai tea, spiced coffee, or hot chocolate.
• Top with a dollop of whipped cream for extra richness.

Nutrition (Per Serving – 2 Bites)

• Calories: 223
• Carbs: 4.9g
• Fiber: 1.9g
• Net Carbs: 3g
• Protein: 5.1g
• Fat: 19.6g

Frequently Asked Questions

1. Can I substitute coconut flour for almond flour?

No, coconut flour will not work because it absorbs moisture differently. Use sunflower seed flour instead.

2. Can I use a different sweetener for the filling?

Yes — any powdered keto sweetener works. Liquid sweeteners may be used sparingly.

3. Can the mousse be made on its own?

Absolutely! It makes a delicious standalone keto pumpkin mousse (about 4 servings).

4. Can I make these ahead for a holiday gathering?

Yes. Make the cookie cups early, refrigerate or freeze, then pipe the mousse before serving.

These Keto Pumpkin Cheesecake Bites deliver everything you love about fall desserts — creamy pumpkin filling, warm spices, and tender cookie cups — all while keeping carbs low. They’re simple to prepare, perfect for entertaining, and guaranteed to impress both keto and non-keto guests.

Keto Pumpkin Cheesecake Bites

Delicious keto pumpkin cheesecake bites featuring spiced cookie cups filled with creamy no-bake pumpkin mousse. Perfect low-carb fall dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 223 kcal

Ingredients

  

For the Cookie Cups

• 1 ¾ cups almond flour
• ½ cup brown-style keto sweetener
• ¾ tsp ground ginger
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ⅛ tsp ground cloves
• ¼ cup butter, melted
• 1 large egg white
• ½ tsp vanilla extract

For the Pumpkin Cheesecake Filling

• 6 oz cream cheese, softened
• ⅔ cup powdered keto sweetener
• ⅓ cup pumpkin puree
• 1½ cup pumpkin pie spice
• ½ tsp vanilla extract
• ⅓ cup heavy whipping cream

Instructions

 

• Bake the Cookie Cups

  Preheat oven to 325°F (163°C). Line a mini muffin pan with 24 silicone liners.

  In a bowl, whisk together almond flour, brown sweetener, ginger, cinnamon, baking soda, salt, and cloves.

  Add melted butter, egg white, and vanilla. Stir until a soft dough forms.

  Roll dough into ¾-inch balls and press each into the muffin cups, shaping up the sides to form small wells.

  Bake 15–20 minutes, or until edges are golden and centers puff slightly.

  Cool for 10 minutes, then gently press the centers to reform the wells. Cool completely.
• Make the Pumpkin Cheesecake Mousse

  Beat softened cream cheese and powdered sweetener until smooth.

  Mix in pumpkin puree, pumpkin spice, and vanilla.

  In a separate bowl, whip heavy cream to stiff peaks.

  Fold whipped cream into the pumpkin mixture until fully combined.
• Assemble

  Transfer filling to a piping bag fitted with a decorative tip, or spoon into each cookie cup.

  Add a light dusting of pumpkin pie spice or sugar-free sprinkles.

  Chill before serving for best texture.

Notes

• Always chill the filling before serving for the best texture.
• Use fresh pumpkin puree for richer flavor.
• Add extra spice if you prefer a stronger pumpkin profile.

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