A creamy, delicious dessert with fall spices on top of a buttery coconut flour crust. Low carb and sugar free. Fast prep time, too!
Keto Pumpkin Cheesecake
Keto Pumpkin Cheesecake
Donna Pearson
8
20 minutes
1 hours
Dessert
Ingredients
CRUST
- ½ cup Coconut flour
- 3 tbsp Melted butter
-
½ tsp Ground Cinnamon
CHEESECAKE
- 16oz Full fat cream cheese
-
½ cup Organic canned pumpkin
-
½ cup powdered sweetener
- 2 Large Eggs
- 1 tsp Liquid monk fruit
- 1.5 tsp Organic pumpkin spice
Directions
Coconut Flour Crust
Preheat oven to 325 degrees F
Melt butter then mix into coconut flour and cinnamon
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
In a mixing bowl blend cream cheese, canned pumpkin and sweetener with a hand mixer. Add pumpkin spice.
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.
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.
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.
Allow to cool fully on a cooling rack. After cool, cover and place in refrigerator for a minimum of 4 hours or overnight.
Slice and serve topped with low carb whipped cream if desired.
