I was in a rush to get these done for Thanksgiving, because the ovens are going to be in full effect tomorrow and I’d have no time to make these delicious little guys.
The dough was pretty crumbly, so I smashed them into the cupcake tin, and hoped for the best. I decided to par-cook them for a little bit first to try to give them a bit of sturdiness before I spooned in the mixture. I also chilled the dough for 30 minutes before putting it in the tins, because it was falling apart on me when I was rolling it out.
The dough still fell apart on me after it was chilled, so I just made little balls and fit them into the cupcake tin as best I could. They turned out pretty great, so I can’t complain!
Yields 10 total Pumpkin Tarts.
The Preparation
Crust:
- 8 tablespoons butter, salted
- 2 large egg
- 2 tablespoons stevia/erythritol blend, such as Swerve
- 3/4 cup coconut flour
Pumpkin Cheesecake Filling:
- 6 ounces cream cheese, softened
- 3/4 cup stevia/erythritol blend, such as Swerve
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 1/4 cups pumpkin puree
- 3 large egg
- 1 teaspoon vanilla extract
The Execution
Crust
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. It may still have a little bit of butter lumps in there, but that is fine.
3. Add your coconut flour in bit by bit and mix it into the buttery eggs.
4. 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.
5. Take your dough out from the fridge. Squish the dough out onto some parchment paper.
6. 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 a seperate 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. Stick them in the oven for about 15-20 minutes. You have to gauge this, but once the edges of the crust was beginning to turn brown, I took them out.
7. Let them cool, and remove from your cupcake tray. Be careful as the crust is a little crumbl-y, I had a few pieces break off as I was removing them from the cupcake tray.
This makes a total of 10 servings of Low-Carb Pumpkin Cheesecake Tarts. Each serving comes out to be 216 calories, 18.9g fats, 4g net carbs, and 5.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 8 tablespoon butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 2 tablespoon stevia/erythritol blend | 5 | 0 | 0 | 0 | 0 | 0 |
| 3/4 cup coconut flour | 240 | 14 | 40 | 28 | 12 | 12 |
| 6 ounce cream cheese | 582 | 57.8 | 7 | 0 | 7 | 10.5 |
| 3/4 cup stevia/erythritol blend | 29 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 1 teaspoon ground allspice | 5 | 0.2 | 1.4 | 0.4 | 1 | 0.1 |
| 1/2 teaspoon ground ginger | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1 1/4 cup pumpkin puree | 104 | 0.9 | 24.8 | 8.9 | 15.9 | 3.4 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 2193 | 191.1 | 78.5 | 38.8 | 39.7 | 61.6 |
| Per Serving (/10) | 219 | 19.1 | 7.8 | 3.9 | 4 | 6.2 |
Low-Carb Pumpkin Cheesecake Tarts
Ingredients
Crust:
- 8 tablespoon butter salted
- 2 large egg
- 2 tablespoon stevia/erythritol blend such as Swerve
- ¾ cup coconut flour
Pumpkin Cheesecake Filling:
- 6 ounce cream cheese softened
- ¾ cup stevia/erythritol blend such as Swerve
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- 1 ¼ cup pumpkin puree
- 3 large egg
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, beat the butter, eggs, and sweetener.
- Slowly add in the coconut flour, mixing the dough until it reaches a workable consistency. Cover with plastic wrap and refrigerate for 20–30 minutes.
- Preheat oven to 400F. Once cooled, roll the dough out on parchment paper until about 1/4" thick.
- Fill a greased cupcake pan with the dough. Bake for 5–6 minutes, or until the edges begin to turn golden brown. Remove from oven and turn the oven down to 350F.
- Place the cream cheese in a mixing bowl and beat until creamed and fluffy.
- In a separate bowl, mix the sweetener, cinnamon, allspice, and ground ginger.
- Add the pumpkin puree to the cream cheese mixture and beat together well.
- Add the dry ingredient mixture, eggs, and vanilla to the cream cheese mixture and mix well.
- Fill the partially baked pastry shells with the pumpkin cheesecake mixture.
- Bake for 15–20 minutes, or until the edges of the crust are beginning to turn brown. Let cool.
- Carefully remove the tarts from the cupcake tray — the crust is a little crumbly. Serve and enjoy!
