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I’m so excited to share these Keto and Low-carb No Bake Chocolate Pumpkin Pie Cheesecake Jars today guys. They are incredible!

So creamy and just the perfect hit of dark chocolate and warming pumpkin pie spice. It’s the ultimate speedy keto treat for fall… or if you’re like me, any day of the year!

These easy keto cheesecake jars can be whizzed up in just 15 minutes and great for a dinner party if you want a low-carb dessert that impresses without a big complicated recipe.

They're fail safe, so if you’re a keto beginner or not so much of an established low-carb cook, these No Bake Chocolate Pumpkin Pie Cheesecake Jars are perfect for you.

The only thing that could potentially go wrong is the ganache that may split if you mix it too soon or if you use refrigerated ingredients instead of room temperature. Even if your ganache splits, do not panic! You can fix it by using an immersion blender and processing until smooth and creamy.

I hope you enjoy them as much as I did… 6 times already!

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Tips & Substitutions

We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin.

This recipe is egg-free, nut-free and can easily be made dairy-free by substituting the mascarpone with coconut cream, and the heavy whipping cream with coconut milk. Instead of the butter you can use virgin coconut oil (this will result in crunchier, more set ganache once refrigerated).

Hungry for more simple keto cheesecake recipes?

0 days, 0 hours, 0 minutes Hands-on 15 minutes Overall 15 minutes Serving size 1 jar Allergy information for Keto Pumpkin Pie Chocolate Cheesecake Jars ✔ Gluten free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 1 jar)

Net carbs 6.3 grams Protein 5.1 grams Fat 37.8 grams Calories 389 kcal Calories from carbs 7%, protein 5%, fat 88% Total carbs 9.7 grams Fiber 3.3 grams Sugars 4.2 grams Saturated fat 24.5 grams Sodium 57 mg ( 2 % RDA ) Magnesium 49 mg ( 12 % RDA ) Potassium 229 mg ( 11 % EMR )

Ingredients (makes 6 jars) Pumpkin pie cheesecake: 1 cup mascarpone or cream cheese (240 g/ 8.5 oz)

3 / 4 cup heavy whipping cream (180 ml/ 6 fl oz)

cup heavy whipping cream (180 ml/ 6 fl oz) 225 g pumpkin puree (8 oz)

1 / 3 cup powdered Swerve, Erythritol or monk fruit sweetener (53 g/ 1.9 oz)

cup powdered Swerve, Erythritol or monk fruit sweetener (53 g/ 1.9 oz) 1 / 4 cup cacao powder or Dutch process cocoa (22 g/ 0.8 oz)

cup cacao powder or Dutch process cocoa (22 g/ 0.8 oz) 1 tsp sugar-free vanilla extract or 1 / 4 tsp vanilla powder

tsp vanilla powder 1 - 2 tsp pumpkin pie spice (you can make your own pumpkin pie spice mix) Chocolate Ganache: 1 / 3 cup heavy whipping cream (80 ml/ 2.7 fl oz)

cup heavy whipping cream (80 ml/ 2.7 fl oz) 1 tbsp unsalted butter, room temperature (14 g/ 0.5 oz)

1 / 3 cup 90% dark chocolate chunks (50 g/ 1.8 oz)

cup 90% dark chocolate chunks (50 g/ 1.8 oz) pinch of sea salt



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Jo Harding Creator of ModernFoodStories.com Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free. More posts by Jo Harding