Pumpkin keto cheesecake

Keto 548 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Pumpkin keto cheesecake
  • Serves: 9 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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This creamy keto pumpkin cheesecake is low in carbs and sugar. The dish tastes almost the same as a classic cheesecake and can be prepared in the form of bars or slices.

Ingredients

Directions

  1. Preheat oven to 160 C. Line a 20 x 20 cm (or similar round or rectangular) dish with paper or butter, set aside.
  2. In a bowl, combine melted butter and erythritol. Add almond flour and pumpkin spices, stir until a crumbly dough is obtained.
  3. Transfer the dough into a mold, flatten and press down with a spatula. Bake the base in the oven for 10 minutes, then cool at room temperature.
  4. In a large bowl, beat the cream cheese and erythritol until smooth.
  5. Add pumpkin puree, eggs, vanilla and spices. Whisk again until smooth.
  6. Transfer to a chilled base. Spread the filling evenly. Bake for 40 minutes, until the edges of the cheesecake are firm, but the middle is still slightly wobbly (it should be completely dry on top).
  7. Remove from oven and let stand for 10-15 minutes, then cover with plastic wrap or foil, refrigerate before slicing (preferably 4 hours). Garnish with whipped cream before serving.

Pumpkin keto cheesecake



  • Serves: 9 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

This creamy keto pumpkin cheesecake is low in carbs and sugar. The dish tastes almost the same as a classic cheesecake and can be prepared in the form of bars or slices.

Ingredients

Directions

  1. Preheat oven to 160 C. Line a 20 x 20 cm (or similar round or rectangular) dish with paper or butter, set aside.
  2. In a bowl, combine melted butter and erythritol. Add almond flour and pumpkin spices, stir until a crumbly dough is obtained.
  3. Transfer the dough into a mold, flatten and press down with a spatula. Bake the base in the oven for 10 minutes, then cool at room temperature.
  4. In a large bowl, beat the cream cheese and erythritol until smooth.
  5. Add pumpkin puree, eggs, vanilla and spices. Whisk again until smooth.
  6. Transfer to a chilled base. Spread the filling evenly. Bake for 40 minutes, until the edges of the cheesecake are firm, but the middle is still slightly wobbly (it should be completely dry on top).
  7. Remove from oven and let stand for 10-15 minutes, then cover with plastic wrap or foil, refrigerate before slicing (preferably 4 hours). Garnish with whipped cream before serving.

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