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keto pumpkin cheesecake muffins
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5 from 17 votes

Keto Pumpkin Cheesecake Muffins

Now that Summer is behind us... it's that wonderful time of year where it's all about the comfort food! Keto Pumpkin Cheesecake Muffins is the perfect balance of fall spices and rich cream cheese packed into a yummy keto muffin! Bring the pumpkin spice and everything nice back to your keto/low carb kitchen this fall with this easy, "not your basic" Pumpkin Cheesecake Muffins! 3 Net Carbs
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: almond flour, easy, gluten free, keto dessert recipe, muffins, recipe for keto pumpkin muffins
Servings: 12
Calories: 237kcal


  • Hand Mixer



  • Preheat the oven to 350F and line a 12 cup cupcake tin with liners.
  • Spray the inside of the liners with cooking spray.

For the Cheesecake Filling:

  • In a medium mixing bowl, combine the cream cheese and the powdered sweetener with an electric mixer, set aside.
  • In a large mixing bowl, combine the almond flour, cinnamon, nutmeg, salt, granulated lakanto and baking soda.
  • Now add in the pumpkin puree, melted butter, vanilla and eggs.
  • Mix into a smooth batter.
  • Divide evenly into the muffin cups.
  • Now spoon in the cream cheese mixture evenly on top of the pumpkin mixture.
  • Swirl with a toothpick or a butter knife.
  • Bake in the preheated oven for 25 minutes.
  • Remove from the oven and let stand for 10 minutes before serving.



Serving: 1muffin | Calories: 237kcal | Carbohydrates: 6g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Fiber: 3g | Sugar: 2g