Step 1

Note: one batch makes enough for 4 mini keto pumpkin cheesecakes. If you want to make a full-sized (8 inch) pie, I would suggest multiplying by 4 (i.e. adjust serving size in recipe card to 16).

Step 2

Whip up two batches of our keto graham cracker crust. Press onto silicon molds (or muffin liners!) and refrigerate while you prepare the filling.

Step 3

Add the pumpkin, sweetener, pumpkin pie spice and salt to a small saucepan over medium/low heat. Cook, stirring constantly, until lightly golden and fragrant (2-4 minutes). Transfer to a small bowl and allow to cool completely.

Step 4

Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.

Step 5

Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed and completely smooth. Add vanilla extract and chilled pumpkin mixture and beat until fully combined.

Step 6

Fold in whipped sour cream. Pipe or spoon cheesecake mixture into prepared molds. Freeze for 20 minutes or refrigerate for a couple hours (or overnight).

Step 7

Optional: Serve with more whipped sour cream (or heavy cream) and a light dusting of pumpkin pie spice. Keep in the fridge for up to 4 days, and in the freezer afterwards.