Aunt Rocky’s Coffee Flour & Pumpkin Mini Cheesecakes

Preheat oven to 350ºF. Line 12 slots in a muffin tin with parchment liners, or aluminum liners sprayed well with cooking oil (silicone muffin cups or standard paper liners are not recommended for this recipe because the cheesecakes are so creamy).

Soften cream cheese in microwave for about 20 seconds (don’t melt it) or until it can be easily whisked. Add pumpkin, eggs, syrup, and pumpkin-flavored oil. Whisk until smooth.

In a small bowl, whisk all the dry ingredients: cacao powder, powdered sweetener, coffee flour, and spices. Whisk into wet ingredients. Taste batter and adjust if desired.

Divide evenly among 12 muffin cups. Bake 20 minutes, or until center looks set. Cheesecakes will puff up while baking, and the center will fall when they cool. That’s normal.

Leave in muffin pan for about 5 minutes to finishing setting. Turn out onto wire rack to cool completely. For best results, chill before trying to remove the liners. (These are very creamy, and won’t come out of the liners “clean” like a baked muffin.)

Once chilled, make the drizzle. Put chopped chocolate pieces and coconut oil in a small dish. Microwave in 30-second intervals until everything is melted and can be stirred together with a small whisk or fork. Add liquid sweetener. Drizzle sauce over the cheesecakes with a small spoon. Return cheesecakes to refrigerator for chocolate to set up.

When ready to serve, top with a dollop of sugar-free whipped cream and a dusting of cocoa powder. Store cheesecakes in refrigerator or freezer.

Notes:
• Coffee flour is made from the berry (hull) that surrounds the coffee bean, not from the coffee bean itself, and does not taste like coffee. It’s ground into a very fine flour that adds an earthy flavor reminiscent of chicory or root beer when mixed in small amounts with other ingredients. I found this product at Trader Joe’s. If you can’t find coffee flour, it may be omitted. The flavor will be different, but the recipe should work fine.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 113, Total Fat 9 g, Saturated Fat 5 g, Sodium 100 mg, Potassium 27 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g, Sugars 2 g, Protein 3 g. Macros: 77% fat, 11% protein, 11% carbs.

© April 23, 2017 Roxana Lopez for Aunt Rocky’s