Keto Pumpkin Cheesecake: A Guilt-Free Fall Treat
Savor a luscious keto pumpkin cheesecake that's perfect for fall, delivering delightful flavors without the guilt.
Equipment
- 9-inch springform pan
- - Mixing bowls
- Electric mixer
- Rubber spatula
Ingredients
Main Ingredients
- 1 1/2 cups almond flour for crust
- 1/4 cup unsalted butter melted
- 3 tbsp granulated erythritol
- 16 oz cream cheese softened
- 1 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup heavy cream
Instructions
- Combine almond flour, melted butter, and erythritol in a bowl. Press into springform pan and chill.
- Beat cream cheese, add pumpkin puree, vanilla, and spices. Mix in eggs, fold in cream.
- Pour filling into crust, spread evenly, remove air bubbles by gently tapping.
- Bake at 325°F for 50-55 mins. Cool at room temp, chill 4+ hours before serving.
Notes
Store in the refrigerator for up to 5 days, or freeze for up to a month. Keep it tightly wrapped to maintain freshness.