Low carb pumpkin cheesecake:

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

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!!