Mini Pumpkin Cheesecakes

For the Crust

• 1 CupAlmond Flour
• 4 TbspUnsalted Butter
• 2 Tbsp Granulated Sweetener
• 1/4 CupBrown Sugar Substitute
• 1 Tsp Ground Cinnamon
• 1/4 Tsp Salt

For the Filling

• 8oz1/3 Less Fat Cream Cheese
• 1/4 Cup Powdered Sweetener
• 1 TspVanilla Extract
• 1/2 Cup Canned Pumpkin
• 2 Tsp Pumpkin Pie Spice8ozCool Whip

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1. Melt your butter in the microwave.
2. Combine the almond flour, melted butter, cinnamon, salt, and 2 tbsp of granulated sugar sub, 1/4 cup brown sugar sub, and mix together until you get a “wet sand” consistency.
3. Distribute evenly into a silicone muffin pan to prevent sticking and for easy removal, and press into each cavity to form the crust. (Only 9 cavities will be used)
4. Place in freezer while you work on the filling.
5. Place your cream cheese in the microwave for 20-30 seconds to softten. Do not overheat! Add to bowl and beat until smooth.
6. Add your pumpkin purée, 1/4 cup powdered sweetener, pumpkin pie spice, vanilla, and beat until incorporated.
7. Add in cool whip and stir into the filling. Distribute evenly onto your crusts. Smooth out with back of spoon or rubber spatula. Freeze for at least 3 hours for best results.
8. Store in the fridge in an airtight container for up to 3 days, or in the freezer for up to 1 week.
9. Notes: If you’d like to reduce the calories and do not mind the carbs, feel free to substitute the 1 cup of almond flour with 1 cup graham cracker crumbs (I prefer the ones in a box, but you can also pulse graham crackers in the food processor to make your own)
10. You may also choose to use “I can’t believe it’s not butter” in place of the butter. Just be aware you may need more or less of it once melted, so add a little at a time until you reach a wet sand consistency.
11. To reduce the carbs further, make your own whipped cream by whipping 1 cup heavy cream, 2 tbsp powdered sugar sub, and 1 tsp vanilla in a cold bowl until a whipped cream forms. (This takes the net carbs down to around 3.5g)