Keto Pumpkin Cheesecake in 5 Easy Steps – Creamy & Rich
A creamy and delicious keto-friendly pumpkin cheesecake perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp powdered erythritol
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered erythritol
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted butter, and 2 tbsp erythritol for the crust.
- Press crust mixture into a greased 9-inch pie pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese until smooth.
- Add pumpkin puree, 1/2 cup erythritol, eggs, vanilla, and pumpkin pie spice.
- Pour filling over the crust.
- Bake for 40-45 minutes until set.
- Let cool, then refrigerate for at least 4 hours.
Notes
- Use full-fat cream cheese for best texture.
- Chilling overnight improves flavor.
- Top with whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
Find it online: https://bibodo.com/keto-pumpkin-cheesecake-recipe-easy-creamy/