Keto Ready Pumpkin Cheesecake

Keto Ready Pumpkin Cheesecake

A low carb take on a cheesecake

Ingredients

  • Filling:
  • 2/3 tsp stevia sugar substitute
  • 2 x 180g pots cream cheese (full fat)
  • 1/2 tsp vanilla extract
  • 200g pumpkin puree
  • 2 large eggs
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1tsp grated 70% chocolate for topping (optional)
  • For the crust:
  • 110g almond flour
  • 1/2 tsp ground cinnamon
  • 3 tsp stevia
  • 100g butter, melted

Preparation time:

Cooking time:

Skill level:

Medium

Serves:

16

Method

  1. You will need a 9 inch round tart tin 

  2. Preheat the oven to 180C /gas 5 (160 fan oven) In a large bowl, mix together almond flour, cinnamon, and sweetener. Stir in melted butter and stir to combine. Press mixture down into the tart tin with hands. Put in the fridge while you make the filling.

  3. In large mixing bowl beat the cream cheese, sweetener, and vanilla extract with electric mixer until smooth. Blend in the spices, pumpkin puree, and eggs until well combined.

  4. Pour the pumpkin filling into prepared crust, put in the oven and bake 35-40 minutes or until filling is set. Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving. Sprinkle over grated chocolate, slice and serve.

  5. Tip: If you can’t find pumpkin puree in a can, you can use fresh pumpkin or butternut squash. Peel and cook until tender then puree in a food processor, leave to cool before using. 

Nutritional information per serving:

kcalories

161

protein

3.7g

carbs

1.6g

fat

15g

Print recipe

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