Keto Pumpkin Cheesecake Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
9 Slices
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Cuisine
Keto
Keto Pumpkin Cheesecake Recipe
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Can you eat pumpkin on a keto diet? How many net carbs in a pumpkin? In this post, we’ll share with you the best ways to use this ingredient while staying within your daily carb budget.
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Ingredients
Base
- 2 tablespoons butter
- 2 tablespoons powdered erythritol
- 1 cup almond flour
- 1/2 teaspoon pumpkin spice
Filling
- 2 cups cream cheese softened
- 1 cup powdered erythritol
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon pumpkin spice
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Instructions
Make the base
- Preheat your oven to 325°F
- Get your 8x8-inch pan ready by lining it with parchment paper or greasing it with butter
- Combine the melted butter and powdered erythritol, then stir in almond flour and pumpkin spice
- Spoon the mixture into the pan and press firmly to create an even base
Make the filling
- In a separate mixing bowl, combine cream cheese and erythritol until you’ve achieved a smooth consistency. Next, stir in the pumpkin puree, pumpkin spice, eggs and vanilla.
- Pour the filling on top of the crust and bake for 40 minutes. The edges should be slightly browned, while the middle remains a bit jiggly. Take the cheesecake out of the oven and allow it to cool for 15 minutes before covering with foil.
- Refrigerate for 4-6 hours before enjoying your first slice.
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