Keto Pumpkin Pie Cheesecake
A rich, creamy, and flavorful dessert blending pumpkin and cheesecake perfectly.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
Ingredients
- 1.5 cups Almond Flour 150g
- 0.25 cup Erythritol 50g
- 0.5 tsp Cinnamon
- 0.25 tsp Salt
- 0.25 cup Unsalted Butter 60g
- 16 oz Cream Cheese 450g
- 1 cup Pumpkin Puree 240g
- 0.75 cup Erythritol 150g
- 3 pcs Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- 0.5 tsp Cinnamon
- 0.25 tsp Salt
- Optional Topping Sugar-free whipped cream, pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, erythritol, cinnamon, and salt in a bowl.
- Add melted butter and combine until crumbly.
- Press mixture into a 9-inch springform pan, bake 10-12 minutes.
- Beat softened cream cheese until smooth.
- Add pumpkin, erythritol, eggs, vanilla, spices, and salt; mix well.
- Pour filling over crust, smooth top.
- Bake 50-60 minutes until edges are set and center jiggles slightly.
- Turn off oven, crack door, cool for 1 hour.
- Refrigerate at least 4 hours or overnight.
- Top with whipped cream and pumpkin spice before serving.
Notes
Calories: 350. Total Carbs: 8g. Net Carbs: 4g. Fats: 30g. Protein: 8g.
