Name: Keto Pumpkin Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 cups almond flour -; 1/2 cup butter, melted -; 3 tablespoons granulated stevia sugar substitute without Erythritol -; 1-1/2 teaspoons ground cinnamon -; 1 teaspoon vanilla extract -; Filling: -; 2 packages (8 ounces each) cream cheese, softened -; 1/2 cup granulated stevia sugar substitute without Erythritol -; 1 can (15 ounces) canned pumpkin -; 1-1/2 teaspoons pumpkin pie spice -; 1 teaspoon vanilla extract -; 1/4 teaspoon salt -; 1 cup heavy whipping cream -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Keto Pumpkin Cheesecake

1. 2 cups almond flour -

2. 1/2 cup butter, melted -

3. 3 tablespoons granulated stevia sugar substitute without Erythritol -

4. 1-1/2 teaspoons ground cinnamon -

5. 1 teaspoon vanilla extract -

6. Filling: -

7. 2 packages (8 ounces each) cream cheese, softened -

8. 1/2 cup granulated stevia sugar substitute without Erythritol -

9. 1 can (15 ounces) canned pumpkin -

10. 1-1/2 teaspoons pumpkin pie spice -

11. 1 teaspoon vanilla extract -

12. 1/4 teaspoon salt -

13. 1 cup heavy whipping cream -

How to cook deliciously - Keto Pumpkin Cheesecake

1. Stage

Preheat the oven to 350°F. In a large bowl, mix together the almond flour, melted butter, sugar substitute, cinnamon and vanilla extract. Press the mixture into the bottom of a 9-inch springform pan and about 1 inch up the sides.

2. Stage

Bake the crust until it's slightly puffed and browned, 18 to 20 minutes. Remove it from the oven and let it cool completely.

3. Stage

Meanwhile, in a large bowl, beat the cream cheese at medium speed until light and fluffy. Beat in the sugar substitute, canned pumpkin, pie spice, vanilla and salt until well combined.

4. Stage

In a separate large bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the pumpkin mix.

5. Stage

With a large spatula or spoon, scoop the filling into the cooled pie crust. Gently spread it into an even layer. Cover the cheesecake, and refrigerate it at least six hours or overnight. Editor's Tip: Chilling the pie will allow the pumpkin filling to set and give time for the flavors to develop.

6. Stage

Before slicing the pie, loosen the sides from the pan by running a sharp knife around the edge. Remove the rim from the pan. Use a sharp knife to slice. Wipe with a hot, wet cloth between every slice. Serve each slice with whipped cream if you like.