These low carb pumpkin cheesecake bites are so easy to make and would make a great Fall party appetizer or little handheld dessert!
Pumpkin season is here and everyone is freaking out. Low carb peeps...I've got your back with these Low Carb Pumpkin Cheesecake Bites! They are creamy, decadent, sweet, and absolutely delicious. Lets get to it!
These low carb pumpkin cheesecake bites are so easy to make with only 6 ingredients that every low carb pumpkin lover should have in their pantry.
I have a confession though, I am not a pumpkin fan. I have never had a PSL (pumpkin spice latte) and I do not love pumpkin pie. But these pumpkin cheesecake bites are a different story. I can eat these all day everyday.
It's the cheesecake part that makes me fall in love. I can never resist any kind of cheesecake!
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I think these low carb pumpkin cheesecake bites are the perfect snack, breakfast, or after dinner treat! That's if your daughter doesn't steal them all like mine did!
So the secret ingredients to these decadent little cheesecake bites are cream cheese, pumpkin puree, pumpkin pie spice, powdered sweetener, coconut flour, and pumpkin seeds.
The pumpkin seeds sound intimidating, but they are not. What I did was blend them up with some sweetener and then I rolled the bites around in the crumbs after I formed them into balls. It gave a nice texture change that I really liked! I used already roasted pumpkin seeds (pepitas) that I found at the grocery store. You could also roast them yourself!
I love to have the pumpkin seeds in my pantry because they are so good to sprinkle on salads or just as a snack. They are so crunchy!
The batter for these low carb pumpkin cheesecake bites was the prefect consistency to roll into balls without it having to be put into the freezer. I'm all about cutting time when it comes to making a low carb snack!
My most popular recipe on my blog is another version of an energy bite...my Low Carb Butter Cookie Energy Bites! They are just as easy and just as delicious!
Low Carb Pumpkin Cheesecake Bites - Keto and Gluten Free
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Ingredients
- 1 8oz softened cream cheese (full fat)
- ½ cup pumpkin puree
- ½ cup Coconut flour
- ⅓ cup plus 1 tablespoon powdered sweetener
- 1 teaspoon pumpkin pie spice
- ¼ cup roasted pumpkin seeds (pepitas)
Instructions
- In a large bowl or stand mixer, add cream cheese and pumpkin puree. mix to combine.
- add coconut flour, ⅓ cup sweetener, and pumpkin pie spice. Mix to combine.
- In a food processor or bullet, add pumpkin seeds and 1 tablespoon sweetener. Pulse until it resembles course crumbs.
- Roll the cream cheese mixture into tablespoon sized balls and coat with the pulsed pumpkin seeds. Set aside
- refrigerate for 1 hour if desired.
Notes
- Make sure your cream cheese is completely softened or it will not mix completely into the pumpkin puree.
- Coconut flour is very absorbent. If you want to use almond flour for these cheesecake bites, you would probably need to double the amount.
- You can omit the pumpkin seeds but I really think they add some much needed texture.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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Quinn Bogues says
Chef's kiss! I used almond flour and did Chai seed because I have never enjoyed pumpkin seed and wow! Even my picky toddler will like this.
Danielle Seatts says
Will Almond flour make a big difference in the taste. I'm not a fan of coconut flour.
jenniferbanz says
Almond flour would work but you would likely need to double the amount.
Kelly says
So I made these tonight and the taste is incredible! However, mine are really soft and I can’t get them rolled into balls. I’m not sure what went wrong, I’m going to refrigerate the dough overnight and maybe that will help.
jenniferbanz says
If they are dry and crumbly then add more liquid. If they seem too wet, add more flour.
Courtney says
I just made these and they're very tasty!! However I ended up with almost 50 balls - not complaining!!! I must have made mine smaller than you did. Thanks for this recipe, it was a perfect way to use up the last bit of pumpkin in my can.
Sydney Lee says
Just found your website and am looking forward to trying some recipes. I was wanting clarity too about the coconut flour and pumpkin seeds. If these aren’t baked, won’t the coconut flour dry out the batter and make it all gritty and crumbly? Do the roasted pumpkin seeds need to be with or without the shells for best taste and salted or not salted?
jenniferbanz says
There is just enough coconut flour to hold them together but not enough to dry them out. I didn't find them gritty.
The pumpkin seeds I found were already shelled and they were salted.
J says
Did you grind up the seeds with the shell or did you remove the shell before roasting them?
jenniferbanz says
I bought them already roasted but the shells are edible so you could roast them and grind them with the shell on if you want
Laura says
Curious why the coconut flour? It seems to make mine gritty in texture. Wonder if it could be left out??
Brittany says
I use a liquid sweetener (stevia). Are the measurements the same as powdered sweetener?
jenniferbanz says
You would probably use a lot less liquid stevia. I would start with a 1/4 tsp and work your way up.
jenniferbanz says
Yes, 3 balls are 1 serving
Karen says
So the posted nutrition info is for 1 serving?
jenniferbanz says
yes, sorry to be so confusing! I updated the recipe.
Karen says
Is the nutrition info for a single serving of 3 balls? Not understanding the comment 6, 3