Keto Pumpkin Cheesecake: Enjoy Sweetness Without Guilt!
A delicious and guilt-free Keto Pumpkin Cheesecake that satisfies your sweet tooth without the sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol sweetener
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In another bowl, beat the cream cheese until smooth.
- Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt; mix until well combined.
- Pour the pumpkin mixture over the cooled crust.
- Bake for 45-50 minutes or until the center is set.
- Let it cool completely before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For a richer flavor, use full-fat cream cheese.
- Store leftovers in the refrigerator for up to a week.
- Top with whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg