Keto Pumpkin Cheese Cake
2018-10-15 12:16:04
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
Crust
- 1 3/4 Cups Almond Flour
- 1/2 Teaspoon Cinnamon
- 3 Tablespoons Swerve
- 1 Stick Butter Melted
Filling
- 2/3 Cup Swerve
- 16 Ounces Cream Cheese At Room Temperature
- 1/2 Teaspoon Vanilla Extract
- 2/3 Cup Pumpkin Puree At Room Temperature
- 2 Large Eggs At Room Temperature
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/8 Teaspoon Allspice
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Instructions
- For the crsut, mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
- Stir in melted butter.
- Press mixture down into pie pan with hands.
- 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.
- Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.
- Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.
- Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.
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