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 salted butter
- 2 large eggs
- ¾ cup coconut flour
- 2 tablespoons granulated Splenda
Pumpkin Cheesecake Filling
- 6 ounces cream cheese softened
- 3 large eggs
- 1 ¼ cups pumpkin puree
- ¾ cup granulated Splenda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
Instructions
Crust
- Put 8 Tbsp. room temperature butter, 2 eggs, and 2 Tbsp. Splenda into a mixing bowl.
- Beat them well until the mixture is liquid.
- 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.
- Take your dough out from the fridge. Squish the dough out onto some parchment paper.
- Roll the dough out with a rolling pin until it is about 1/4 inch thick.
Pumpkin Cheesecake Filling
- Put your 6oz block of cream cheese into a mixing bowl.
- Beat well until it is creamed.
- In another bowl, mix the 3/4 Cup Splenda, 1 tsp. Cinnamon, 1 tsp. Allspice, and 1/2 tsp. Ground Ginger together.
- Add your pumpkin puree to your cream cheese and beat them together.
- Add your sugar/spice mixture and eggs to the cream cheese and mix well.
The Marriage
- Preheat your oven to 400 degrees.
- Fill your cupcake tin with the dough - as many as you can get. I decided to make mine a little bit thick.
- Put them into the oven for about 5-6 minutes or until the edges start to turn golden brown.
- Set your oven to 350 degrees.
- Fill your pastry shells with the pumpkin cheesecake mixture, almost full.
- Let them cool, and remove from your cupcake tray.