
Low carb pumpkin cheesecake:
March 15, 2019
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This pumpkin cheesecake is super moist and flavorful! Perfect for anytime of the year!!
Low carb pumpkin cheesecake:
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
Yields 16
Author:
Chanceley


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Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup golden flax meal
- 1 egg
- 1 T. low carb friendly sweetener
- dash of salt
- 1 t. cinnamon
- ¼ cup butter softened
- For the cream cheese layer:
- 8 oz. cream cheese
- ¼ cup sour cream
- 1/’4 cup softened butter
- 1 t. vanilla
- 2 eggs
- ⅓ cup low carb friendly sweetener
- For the pumpkin layer:
- 1 15 oz. can 100% pumpkin
- ¾ cup water or almond milk
- 5 eggs
- ⅔ cup low carb sweetener
- 2 t. cinnamon
- ¾ t. ginger
- ¼ t. nutmeg
- ¼ t. salt
Instructions
- Preheat oven to 350 degrees.
- For the crust:
- Mix all ingredients together and press into an 8×8″ pie pan. Bake for 15 minutes.
- For the cream cheese layer:
- Beat all ingredients together well. Pour into cooked crust and bake for 20-30 minutes or until firm.
- For the pumpkin layer:
- Whisk all ingredients together, and pour over the cooked cream cheese layer, (it doesn’t have to be cooled.) Bake for 30-40 minutes or until it jiggles slightly in the center but the edges are firm.
- Slice and enjoy!!
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http://thefitnesstiger.net/2019/03/15/low-carb-pumpkin-cheesecake/3.5.3251
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