Keto Pumpkin Cheesecake Recipe
Prep: 20 minutes
Chilling: 3 hours
Total: 3 hours 20 minutes
Ingredients
For the Crust
- 2 cups Almond Flour unblanched
- 4 oz Butter melted
- ¼ cup Low Carb Sugar Substitute
- ¼ teaspoon Salt
For the Filling
- 1 cup Heavy Cream
- 16 oz Cream Cheese
- 15 oz Pumpkin Purée unsweetened
- 1 cup Low Carb Sugar Substitute powdered
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ½ teaspoon Nutmeg
- ¼ teaspoon Salt
Instructions
To Make The Crust
- In a large mixing bowl, combine the almond flour with the butter, sugar-free sweetener, and a pinch of salt. Mix well to get a crumbly dough. Transfer the dough to the serving pan and press with your fingers into the bottom and up the sides of the pan. Refrigerate while you work on the filling.
To Make The Filling
- Beat the heavy cream in a large mixing bowl, using an electric mixer, until stiff peaks form.
- In another mixing bowl, beat the cream cheese until fluffy. Add the pumpkin puree and the powdered sugar-free sweetener and keep beating with the mixer until velvety smooth.
- Add the vanilla, cinnamon, nutmeg, and salt. Fold in the whipped cream.
- Transfer the mixture to the pan with the crust and refrigerate for at least 3 hours or preferably overnight to set before slicing and serving cold.
Makes 12 slices
Nutrition
Serving: 1sliceCalories: 260Fat: 20.7gProtein: 4.2gTotal Carbs: 5.4gNet Carbs: 4.6gFiber: 0.8gSugar: 2.3g