Keto Pumpkin Cheesecake
Servings: 10 Slices
A pumpkin cheesecake makes a great alternative to pumpkin pie and is just as welcome at the dinner table.
- 16 ounces Cream cheese softened
- 1/4 Cup Erythritol low carb sweetener
- 1 Cup Whipping cream
- 2 Eggs
- 1 Cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 tablespoon Pumpkin spice
- 1/2 teaspoon Cinnamon
MAKE THE BASE
Preheat the oven to 180C/350F degrees.
Line an 8-inch spring form cake tin with parchment paper.
In a bowl mix the almond flour, erythritol and cinnamon.
Add the melted butter and stir thoroughly.
Spoon the mixture into the cake tin and press down evenly.
Bake for 15 minutes
Remove and set aside to cool.
MAKE THE CHEESECAKE
Place the cream cheese in a bowl and whisk until smooth.
Add the erythritol and eggs and whisk further.
Add the cream and the vanilla extract and continue to whisk.
Add the pumpkin, pumpkin pie spice and cinnamon. Whisk until the mixture is combined.
Pour the mixture on top of the cheesecake base and bake for 40-50 minutes. The top should be slightly wobbly.
Switch the oven off, slightly crack the door open and allow the cheesecake to cool.
Remove from the oven and place in the fridge to chill for at least 4 hours or overnight.
Decorate with cream and chopped nuts (or topping of your choice).
Slice and serve!
Nutritional Info per slice: 324 Calories, 8.5g Protein, 30g Fat, 7.6g Total Carbs, 2.6g Fibre, 5g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 324kcal | Carbohydrates: 7.6g | Protein: 8.5g | Fat: 30g | Fiber: 2.6g