Low carb/Keto

Low carb pumpkin cheesecake:

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

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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

  1. Preheat oven to 350 degrees.
  2. For the crust:
  3. Mix all ingredients together and press into an 8×8″ pie pan. Bake for 15 minutes.
  4. For the cream cheese layer:
  5. Beat all ingredients together well. Pour into cooked crust and bake for 20-30 minutes or until firm.
  6. For the pumpkin layer:
  7. 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.
  8. Slice and enjoy!!
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http://thefitnesstiger.net/2019/03/15/low-carb-pumpkin-cheesecake/

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