KETO PUMPKIN CHEESECAKE MUFFINS RECIPES

Steps:

• In a large bowl combine the butter, sweetener, pumpkin puree, and vanilla. Once completely combined add in the eggs and mix again.
• Pour in the almond milk and mix until there are no clumps and the mixture is smooth.
• Add the almond flour, coconut flour, pumpkin pie spice, and baking powder. Mix well.
• Pour the batter into silicone muffin tray, or a lined muffin tin. Using a cookie scoop makes this easier. Bake at 375 for 25 minutes.
• Remove from the oven and allow to fully cool before eating.
• Store in the fridge for up to a week.

Steps:

• Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.  Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula.  Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.  Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. Serve with a dollop of whipped cream and toasted pecans.