Keto-Friendly Pumpkin Cheesecake

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If you’re anything like me, you love all things pumpkin! This time of year is full of pumpkin treats like cookies, coffees, jelly rolls, and my personal favorite, pie. But all these sweet pumpkiny treats are loaded with sugar and no so keto friendly carbs. With the holiday season creeping up on us its hard to keep all these treats away, so how about making some keto-friendly options to help curve those cravings? Give this awesome recipe a try and wow your friends and family this holiday season, they wont even know that it’s actually good for them!


Pumpkin Cheesecake

Ingredients:

For the crust:
1 1/8 cup almond flour
¼ cup stevia
2 tbs. butter, melted
1 egg
1/8 tsp. salt
½ tsp. cinnamon
2 tsp. ground ginger

For the filling:
2 (8 oz.) packages cream cheese
¾ cup pumpkin
1 tsp. cinnamon
1 tsp. pumpkin pie spice
½ cup stevia
2/3 cup pecan pieces

For whipped cream:
1 cup heavy whipped cream (whipped into peaks.)
10 drops liquid stevia
¼ tsp vanilla

Instructions:

Preheat oven to 375 degrees Fahrenheit. In a bowl combine all the dry ingredients for the crust. Add butter and egg, mixing well.

Spray an 8-inch pie dish with nonstick cooking spray and press crust into bottom of the dish, using your hands to evenly distribute.

Bake in preheated oven for 10-15 minutes. Allow to cool to room temperature.

Meanwhile, in medium bowl beat together cream cheese and pumpkin. Add in spices and sweetener and continue to mix until well combined. Fold in 1/3 cup pecan pieces.

Carefully fold liquid stevia and vanilla into whipped cream. Then gently fold whipped cream into pumpkin mixture.

Once crust is completely cool, pour filling mixture into crust, distribute evenly. Sprinkle remaining pecan pieces on top of pie.

Chill in the refrigerator for at least 4 hours or overnight, allowing time for it to set.

Enjoy!

Makes 10 servings, 1 slice per serving

Nutrition information: 330 calories, 31g fat, 7g protein, 6g carbs

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