Recipe: Creamy Keto Pumpkin Cheesecake

Creamy Keto Pumpkin Cheesecake

I finally got around to posting these delicious keto pumpkin cheesecake bars just in time for Thanksgiving and fall. Keto desserts are my absolute favorite type of dishes to recipe test but are also the hardest. They require hours and hours of recipe testing to get the perfect texture and flavor but are well worth it in the end. If you or a loved one are on the keto diet or you know someone that that is, then this is the perfect dessert to make this Thanksgiving. They will thank you, and you can thank me later!

 Creamy Keto Pumpkin Cheesecake

THE RECIPE:

Ingredients:

Base:
  • 2 tablespoon powered Erythritol
  • 2 tablespoon butter
  • 1 cup almound flour or ground walnuts
  • 1/2 teaspoon pumpkin spice
Filling
  • 2 cups (16 oz) cream cheese at room temperature
  • 1 cup powered Erythritol
  • 1 cup pumpkin puree canned or steamed pumpkin *see note
  • 2 large Eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice mix


Instructions:

To make the base:

  1. Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.
  2. In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
  3. Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.
To make the filling:
  1. In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
  2. Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.

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