Keto Pumpkin Cheesecake Recipe
Who knew a flourless pumpkin dessert could be so amazing?! With only 3 net carbs you'll be blown away by this keto pumpkin cheesecake's taste.
Ingredients
Crust
- 1 cup almond flour
- 1/4 cup monkfruit sweetener
- 1/3 cup unsalted butter melted
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
Filling
- 11 oz cream cheese softened
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup monkfruit sweetener
- 1/2 tsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 350F
- Place all the crust ingredients in a bowl. Mix with a rubber spatula until is all combined.
- Prepare an 8x8 inch pan with parchment paper. Spread the dough on the bottom until is evenly flat.
- Place the crust in the oven for 20min.
- Mix all your filling ingredients in a bowl with an electric mixer or a food processor until all is well combined.
- Take your crust out of the oven and pour the filling mixture on top.
- Place the pan in the oven for 40-45 minutes or until the center is slightly firm. Let it cool for 1 hour before cutting. Enjoy!