Keto Pumpkin Cheesecake
This keto pumpkin cheesecake, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you donāt have to give up your sweet tooth just because youāre on the keto diet.Ā
Yields
Total Time
Cook Time
Ingredients
- 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
Instructions
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 350ĀŗF 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.