Low Carb Pumpkin Cheesecake Bites – Keto & Gluten Free These low carb pumpkin cheesecake bites are so easy to make and would make a great Fall party appetizer or little handheld dessert!

low carb pumpkin cheesecake bites in a small glass bowl

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!




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!

Just to show you how easy these are to make, I made a short video.



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
Prep Time
15 mins

These low carb pumpkin cheesecake bites are a decadent gluten free and keto treat, snack, dessert, or breakfast!  

Course: Breakfast, Dessert, Snack
Servings: 6
Calories: 202 kcal
  • 1 8oz softened cream cheese (full fat)
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut flour
  • 1/3 cup plus 1 tbsp powdered sweetener (I used swerve)
  • 1 tsp pumpkin pie spice
  • 1/4 cup roasted pumpkin seeds (pepitas)
  1. In a large bowl or stand mixer, add cream cheese and pumpkin puree.  mix to combine.

  2. add coconut flour, 1/3 cup sweetener, and pumpkin pie spice.  Mix to combine.

  3. In a food processor or bullet, add pumpkin seeds and 1 tbsp sweetener.  Pulse until it resembles course crumbs.

  4. Roll the cream cheese mixture into tablespoon sized balls and coat with the pulsed pumpkin seeds.  Set aside

  5. refrigerate for 1 hour if desired.

Recipe Notes

Makes 18-20 balls.  Nutrition info is for 3 balls.  

202 calories / 16g fat / 9.9g carbs / 5g fiber / 5g protein

  1. Make sure your cream cheese is completely softened or it will not mix completely into the pumpkin puree.
  2. Coconut flour is very absorbent.  If you want to use almond flour for these cheesecake bites, you would probably need to double the amount.
  3. You can omit the pumpkin seeds but I really think they add some much needed texture.

⭐️ Did you make this recipe?  Don’t forget to give it a star rating below!

never miss a recipe!

signup for email updates and get my free low carb success guide

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Egg Roll in a Bowl with Shrimp and Pork
Baked Zucchini Casserole (Zucchini Gratin) - Low Carb and Gluten Free

Related Posts

    • Karen
    • September 27, 2017

    Is the nutrition info for a single serving of 3 balls? Not understanding the comment 6, 3

    • jenniferbanz
    • September 27, 2017

    Yes, 3 balls are 1 serving

      • Karen
      • September 27, 2017

      So the posted nutrition info is for 1 serving?

        • jenniferbanz
        • September 27, 2017

        yes, sorry to be so confusing! I updated the recipe.

    • Brittany
    • October 6, 2017

    I use a liquid sweetener (stevia). Are the measurements the same as powdered sweetener?

      • jenniferbanz
      • October 8, 2017

      You would probably use a lot less liquid stevia. I would start with a 1/4 tsp and work your way up.

    • Laura
    • October 17, 2017

    Curious why the coconut flour? It seems to make mine gritty in texture. Wonder if it could be left out??

    • J
    • October 22, 2017

    Did you grind up the seeds with the shell or did you remove the shell before roasting them?

      • jenniferbanz
      • October 22, 2017

      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

    • Sydney Lee
    • January 14, 2018

    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
      • January 14, 2018

      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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Low Carb with Jennifer
Close Cookmode
Grab My Free Low Carb Success Guide! [P.S. That's How I Lost Over 60 Lbs!] Download Now!