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Keto Pumpkin Cheesecake

Velvety smooth with just the right amount of pumpkin flavor, this Keto Pumpkin Cheesecake combines the best of both worlds!

INGREDIENTS
  • 2/3 cup pumpkin puree
  • 2 large eggs
  • 1 tsp. pumpkin spice
  • 2/3 teaspoons Swerve (or stevia equivalent)
  • 16 oz. cream cheese
  • 1/2 teaspoon vanilla extract
KETO CRUST
  • 1 3/4 cup Trader Joe's Just Almond Meal (or any almond flour)
  • 1/2 cup butter
  • 1/2 teaspoon cinnamon
  • 3 teaspoons Swerve (or Stevia equivalent)
INSTRUCTIONS
  • Combine the Keto Crust ingredients (almond flour, cinnamon, and sweetener) together and mix well.
  • Next stir in melted butter. 
  • Once this mixture is well combined, press it into a 9-inch pie pan (you will want to press this mixture down with your hands)
  • Set aside and let's make the filling.
  • Combine filling ingredients (cream cheese, sweetener, and vanilla extract) in large mixing bowl and beat with electric mixer until smooth.
  • Add the pumpkin spice, pumpkin puree, and eggs and blend until well combined.
  • Pour pumpkin cheesecake filling into your prepared Keto Crust and bake on 350ºF for approximately 35-40 minutes.
  • Allow cheesecake to cool on rack.
  • Place in the refrigerator for 3 hours (or overnight) to chill.
  • Serve and enjoy 
MACROS:

Servings: 16 Serving Size: 1 slice

Carbs: 4 grams | Protein: 4 grams | Fat: 16 grams

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