Pumpkin Cheesecake Cookie Cups

Course: Desserts

Cuisine: gluten free, Low Carb

Keyword: pumpkin recipes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Mini Cups

Calories: 88kcal

Author: Angela Coleby

Pumpkin cheesecake surrounded by a shortcake cookie cup makes a delicious sweet treat.

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US Customary - Metric

Ingredients

Dough

½ cup Coconut flour
¼ cup Erythritol or sweetener
½ cup Butter, unsalted softened
1 Egg
½ teaspoon Baking powder
¼ teaspoon Salt
½ teaspoon Pumpkin spices

Filling

½ cup Pumpkin puree tinned
2 tablespoons Cream heavy/whipping
6 oz Cream cheese, softened
1 teaspoon Pumpkin spice
2 tablespoons Erythritol or sweetener
½ teaspoon Vanilla extract

Instructions

Pre-heat the oven to 180C/350F degrees.
Grease a mini muffin tin well.
In a bowl, mix the coconut flour, pumpkin spice, erythritol, baking powder and salt together.
Add the butter, egg and vanilla and mix into a dough.
Roll the dough into 20 balls.
Press the dough balls into the case making sure that there is a large “well” in the middle and spreading the edges out.
Poke them gently with a fork to stop them rising like a muffin.
Bake for 15-18 minutes until golden and firm.
Remove and set aside to cool.
Gently remove the shortcake cups from the tin. If they start to crumble, place them in the fridge for at least 30 minutes to harden.
Blend the pumpkin erythritol, cream cheese, pumpkin spices, vanilla extract and double cream until smooth
Pipe into the cookie cases. Or spoon it in.

Notes

Makes 20 (using a mini muffin tin)

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition