This keto pumpkin cheesecake, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up your sweet tooth just because you’re on the keto diet.
- 2/3 tsp. sugar substitute
- 16 oz. cream cheese
- 1/2 tsp. vanilla extract
- 2/3 c. pumpkin puree
- 2 large eggs
- 1 tsp. pumpkin spice
- 1 3/4 c. almond flour
- 1/2 tsp. cinnamon
- 3 tsp. sugar substitute
- 1/2 c. butter
Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
Stir in melted butter.
Press mixture down into pie pan with hands.
In large mixing bowl, combine cream cheese, sweetener, and vanilla extract with electric mixer until smooth.
Blend in the pumpkin spice, pumpkin puree, and eggs 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.