Cheesecakes/ Keto Friendly Desserts & Sweets/ Thanksgiving Recipes

Low Carb Pumpkin Cheese Cake

Low Carb Pumpkin Cheese Cake

Low Carb Pumpkin Cheese Cake
Yields 8
The pumpkin flavor and spices are perfect for welcoming fall. A rich and creamy low carb pumpkin cheesecake pie is a simple dessert that can be served on Thanksgiving and even year round.
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Crust
  1. 1 3/4 Cups Almond Flour
  2. 1/2 Teaspoon Cinnamon
  3. 3 Tablespoons Swerve
  4. 1 Stick Butter Melted
Filling
  1. 2/3 Cup Swerve
  2. 16 Ounces Cream Cheese At Room Temperature
  3. 1/2 Teaspoon Vanilla Extract
  4. 2/3 Cup Pumpkin Puree At Room Temperature
  5. 2 Large Eggs At Room Temperature
  6. 1/2 Teaspoon Cinnamon
  7. 1/4 Teaspoon Nutmeg
  8. 1/8 Teaspoon Allspice
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Instructions
  1. For the crsut, mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
  2. Stir in melted butter.
  3. Press mixture down into pie pan with hands.
  4. For the filling: In large mixing bowl, combine cream cheese, sweetener, and vanilla with electric mixer until smooth. Or, use a food processor to ensure all the ingredients are well combined for the filling.
  5. Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.
  6. Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.
  7. Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.
Calories
460 cal
Fat
44 g
Protein
10 g
Carbs
9 g
Print
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Low Carb Pumpkin Cheese Cake

 

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