Keto Pumpkin Cheesecake
ChefStephanie LodgeDifficultyAdvancedLooking to wow guests this holiday season? This Keto Pumpkin Cheesecake will be a hit at all the holiday parties this year, and no one even knows it’s keto.
Serving Size 1 slice
Servings 12
Net Carbs
- Amount Per Serving
- Calories 321
- % Daily Value *
- Total Fat 31.6g49%
- Total Carbohydrate 5.5g2%
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 320 degrees Fahrenheit.
Grind the walnuts in a food processor.
In a medium-sized mixing bowl, add the ground walnuts, melted butter, Monk Fruit Sweetener, egg white and pumpkin spice.
Cover a round cake tin with parchment paper.
Press the crust mixture into the cake tin along the bottom and sides until evenly covered and bake for 10 minutes.
While that’s baking, take a large mixing bowl and add the cream cheese, heavy cream and Monk Fruit Sweetener. Beat together using an electric mixer or by hand but make sure the cream cheese is well-combined with the cream.
Add the eggs to the mixture one at a time between mixing.
Add the pumpkin puree and mix.
Pour your cheesecake mixture into the baked crust and bake for an hour or so.
Place in fridge to let it chill and then serve. Enjoy your Keto Pumpkin Cheesecake!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 320 degrees Fahrenheit.
Grind the walnuts in a food processor.
In a medium-sized mixing bowl, add the ground walnuts, melted butter, Monk Fruit Sweetener, egg white and pumpkin spice.
Cover a round cake tin with parchment paper.
Press the crust mixture into the cake tin along the bottom and sides until evenly covered and bake for 10 minutes.
While that’s baking, take a large mixing bowl and add the cream cheese, heavy cream and Monk Fruit Sweetener. Beat together using an electric mixer or by hand but make sure the cream cheese is well-combined with the cream.
Add the eggs to the mixture one at a time between mixing.
Add the pumpkin puree and mix.
Pour your cheesecake mixture into the baked crust and bake for an hour or so.
Place in fridge to let it chill and then serve. Enjoy your Keto Pumpkin Cheesecake!
