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Low Carb Pumpkin Cheesecake Tarts
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Low Carb Pumpkin Cheesecake Tarts

This makes a total of 10 servings of Low Carb Pumpkin Cheesecake Tarts. Each serving comes out to be 222 Calories, 19.27g Fats, 4.6g Net Carbs, and 6.01g Protein.

Ingredients

Crust
  • 8 tablespoons butter salted
  • 2 egg large
  • ¾ cup coconut flour
  • 2 tablespoons splenda granulated
Pumpkin Cheesecake Filling
  • 6 ounces cream cheese softened
  • 3 egg large
  • 1 ¼ cups pumpkin puree
  • ¾ cup splenda granulated
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger

Instructions

Crust
    Cup of Yum
  1. Put 8 Tbsp. room temperature butter, 2 eggs, and 2 Tbsp. Splenda into a mixing bowl.
  2. Beat them well until the mixture is liquid.
  3. Mix coconut flour in slowly. Keep working it until it gets to a pliable consistency. Put it in some saran wrap and put it in the fridge for 20-30 minutes.
  4. Take your dough out from the fridge. Squish the dough out onto some parchment paper.
  5. Roll the dough out with a rolling pin until it is about 1/4 inch thick.
Pumpkin Cheesecake Filling
  1. Put your 6oz block of cream cheese into a mixing bowl.
  2. Beat well until it is creamed.
  3. In another bowl, mix the 3/4 Cup Splenda, 1 tsp. Cinnamon, 1 tsp. Allspice, and 1/2 tsp. Ground Ginger together.
  4. Add your pumpkin puree to your cream cheese and beat them together.
  5. Add your sugar/spice mixture and eggs to the cream cheese and mix well.
The Marriage
  1. Preheat your oven to 400 degrees.
  2. Fill your cupcake tin with the dough - as many as you can get. I decided to make mine a little bit thick.
  3. Put them into the oven for about 5-6 minutes or until the edges start to turn golden brown.
  4. Set your oven to 350 degrees.
  5. Fill your pastry shells with the pumpkin cheesecake mixture, almost full.
  6. Let them cool, and remove from your cupcake tray.