October 27, 2021
Fall is here, which means that pumpkin cheesecake is a must-try. We’ve come up with a low-carb pumpkin cheesecake that you’ll absolutely love. You will not even taste keto in it, but rather a fluffy, creamy texture with a subtle spice flavor.
The pumpkin cheesecake can be sliced into bars! It’s a perfect dessert for occasions like thanksgiving.
To make the crust for the cheesecake, we’ll use almond flour since it’s low-carb and works absolutely great with any dessert recipe. You can use almond flour in keto-approved recipes. With almond flour as a base, you can make low-carb, Keto desserts that are still tasty.
When there are so many different sweeteners available, it’s hard to choose the right type of sweetener. For this recipe, we will use Erythritol sweetener. It’s safe for consumption and it's keto-friendly at the time.
Make sure to check the carb count of canned pumpkin puree, as you don't want to go overboard with carbs. You can also make your own pumpkin puree at home by taking a pumpkin and slicing it in half. Remove the pulp and seeds.
Cover each half with foil and preheat the oven to 325 degrees F. Bake the pumpkin halves for an hour. Pumpkin shell halves should be scraped and the meat pureed in a blender. Be sure to strain out any stringy pieces.
Preparation time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serving: 9 slices
Calories: 291 Kcal
For the base:
For the filling:
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April 13, 2022
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