Q: Can pumpkin cheesecake bites be both keto and high-protein?
A: Yes — PEScience Select Multi-Purpose unflavoured baking powder swaps for flour; allulose replaces sugar in the crust. Each bite: 75 kcal, 6g protein, 1g sugar.
Diana developed this recipe in 2025 when a customer needed a Thanksgiving dessert that fit her diabetic husband's macros and her kid's keto-fit grandma's macros. PEScience Select Multi-Purpose Protein Baking Powder is the secret — it's PEScience's unflavoured Select that's specifically formulated for baking (replaces up to 1/3 of flour without throwing the texture off). Pumpkin filling stays creamy; almond-flour crust holds together with allulose binding.
Ingredients (12 bites (6 servings))
- 3/4 cup almond flour
- 2 tbsp PEScience Multi-Purpose Baking Powder — PEScience Select Unflavoured Multi-Purpose Protein Baking Powder (27 servings)
- 2 tbsp allulose
- 2 tbsp melted butter
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 3 tbsp allulose (filling)
- 1 egg
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 175°C / 350°F. Line a 12-cup mini muffin tin with paper liners.
- Mix almond flour, PEScience Multi-Purpose, 2 tbsp allulose and melted butter. Press 1 tbsp into each muffin liner to form crusts.
- Beat cream cheese, pumpkin, 3 tbsp allulose, egg, spice and vanilla until smooth.
- Spoon filling onto crusts, filling to the top.
- Bake 18-20 minutes. Centres should jiggle slightly when shaken.
- Cool to room temperature, then refrigerate at least 1 hour before serving.
Estimated Nutrition (per serving)
| Macro | Amount |
|---|---|
| Calories | ~75 kcal |
| Protein | 6 g |
| Carbs | 4 g (1g sugar) |
| Fat | 5 g |
Macros are estimates; exact values depend on brands/lots used.
Tips From the TNF Kitchen
- Allulose doesn't crystallize like erythritol — that's why the crust stays soft.
- Use full-fat cream cheese — light cream cheese gets watery in the oven.
- These freeze beautifully — thaw 1 hour at room temp.
Frequently Asked Questions
Is allulose keto-friendly?
Yes — allulose is a rare sugar that's mostly unabsorbed by the body, with ~0.4 kcal/g and no glycemic impact.
Can I use regular whey powder instead?
Multi-Purpose is unflavoured and specifically formulated for baking. Regular flavoured whey can throw off both flavour and texture.
How long do these keep?
5 days refrigerated, 2 months frozen.
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