Description
A delicious low-carb dessert that combines the flavors of pumpkin and cheesecake into a heavenly treat.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz) cream cheese, softened
- 1 cup pumpkin puree
- 1 cup erythritol (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix almond flour, erythritol, and melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a large bowl, beat the cream cheese until smooth.
- Add pumpkin puree, erythritol, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes until set in the center.
- Let it cool before refrigerating for at least 4 hours before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For a festive touch, top with keto-friendly whipped cream and a sprinkle of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg