Pumpkin Cheesecake – Flavored Keto, Low-carb and Gluten-free Dessert

Pumpkin has never tasted as good as in a rich and creamy keto pumpkin cheesecake.  You will certainly enjoy this simple dessert full of flavors.

pumpkin cheesecake

Keto Pumpkin Cheesecake – Recipe

The recipe makes 8 servings. Nutritional value (per serving): 460 Calories, 44 g Fat, 6 g Carbs, 10 g Protein.

Ingredients that you need:

For the crust:

  • 1 ¾ cups (200 g) almond flour
  • ½ tsp. cinnamon
  • 3 tbsp. Swerve
  • 1 stick (120 g) butter melted

For the creamy part:

  • 16 oz. (450 g) cream cheese
  • 2/3 cup (120 g) Swerve
  • ½ tsp. vanilla extract
  • 1 ½ cup (350 g) pumpkin puree
  • 2 large eggs
  • 1 tsp. cinnamon
  • ¼ tsp. ground ginger
  • 1/8 tsp. nutmeg

Preparation:

At first, prepare the crust by mixing together almond flour, cinnamon, and sweetener in 9-inch baking pan.  Then stir in melted butter and press mixture down into the pan using hands.

After that, prepare the creamy part. In a large mixing bowl, mix cream cheese, sweetener, and vanilla extract using electric mixer until smooth. Also, you can use a food processor to ensure all the ingredients are well combined.

Then blend in the pumpkin, eggs, cinnamon, nutmeg, and ginger until well combined.

Pour pumpkin cheesecake filling onto prepared crust. Bake at 350°F (180°C) for 35-40 minutes or until filling is set.

Allow cheesecake to cool at room temperature. Then chill in the fridge for several hours or overnight before serving.

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