Keto Pumpkin Cheesecake

Directions

Coconut Flour Crust

1. Preheat oven to 325 degrees F
   

2. Melt butter then mix into coconut flour and cinnamon
   

3. In a springform pan spread out evenly and pakc down with your hand. Bake for 10 minutes then remove from oven and set aside.
   

Cheesecake

1. In a mixing bowl blend cream cheese, canned pumpkin and sweetener with a hand mixer. Add pumpkin spice.
   

2. Do a small taste test to decide if you want to use the added liquid sweetener. Once done, beat in one egg at a time. Scrape the sides of the bowl to make sure there are no lumps.
   

3. Pour on top of baked crust and give a light tap on the counter 2 or 3 times to make air bubbles rise to the top.
   

4. Place in oven still preheated to 325 degrees for 40-60 minutes. Do your first check at 40 minutes. If edges are browned and middle is slightly jiggly you can take it out.
   

5. Allow to cool fully on a cooling rack. After cool, cover and place in refrigerator for a minimum of 4 hours or overnight.
   

6. Slice and serve topped with low carb whipped cream if desired.