Low Carb Keto Pumpkin Cheesecake
Ingredients
The crust
-
1 ½
cups
Wholesome Yum Blanched Almond Flour
-
½
cup
Collagen protein powder
-
2
tbsp
Besti Monk Fruit Allulose Blend
-
6
tbsp
Unsalted butter (melted)
-
1
tsp
Vanilla extract
The filling
-
24
oz
Cream cheese (softened)
-
1
cup
Pumpkin puree (at room temperature)
-
1
cup
Besti Powdered Monk Fruit Allulose Blend
-
3
large
Eggs (at room temperature)
-
1
tsp
Pumpkin pie spice
-
½
tsp
Cinnamon
-
1
tsp
Vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and line a springform pan with parchment paper.
- In a large bowl, combine the almond flour, collagen, and Besti sweetener.
- In a separate bowl, whisk together the melted butter and vanilla, then mix into the dry ingredients until crumbly.
- Press the crust mixture into the bottom of the prepared pan and prick with a fork. Bake for 5 minutes and let cool for at least 20 minutes.
- In another bowl, beat the cream cheese and powdered sweetener until fluffy.
- Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla, and mix well.
- Beat in the eggs one at a time, mixing at low speed to avoid introducing air bubbles.
- Pour the filling over the cooled crust and smooth the top. Bake for 40-50 minutes until the center is almost set but still jiggly.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
- Serve with optional keto whipped cream and a sprinkle of cinnamon.
Nutrition Facts (estimated)
Servings
16
Calories
277
Total fat
25g
Total carbohydrates
6g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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