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Keto Pumpkin Cheesecake

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Velvety smooth with just the right amount of pumpkin flavor, this Keto Pumpkin Cheesecake combines the best of both worlds!

INGREDIENTS

2/3 cup pumpkin puree
2 large eggs
1 tsp. pumpkin spice
2/3 teaspoons Swerve (or stevia equivalent)
16 oz. cream cheese
1/2 teaspoon vanilla extract

KETO CRUST

1 3/4 cup Trader Joe's Just Almond Meal (or any almond flour)
1/2 cup butter
1/2 teaspoon cinnamon
3 teaspoons Swerve (or Stevia equivalent)

INSTRUCTIONS

Combine the Keto Crust ingredients (almond flour, cinnamon, and sweetener) together and mix well.
Next stir in melted butter.
Once this mixture is well combined, press it into a 9-inch pie pan (you will want to press this mixture down with your hands)
Set aside and let's make the filling.
Combine filling ingredients (cream cheese, sweetener, and vanilla extract) in large mixing bowl and beat with electric mixer until smooth.
Add the pumpkin spice, pumpkin puree, and eggs and blend until well combined.
Pour pumpkin cheesecake filling into your prepared Keto Crust and bake on 350ºF for approximately 35-40 minutes.
Allow cheesecake to cool on rack.
Place in the refrigerator for 3 hours (or overnight) to chill.
Serve and enjoy

MACROS:

Servings: 16 Serving Size: 1 slice

Carbs: 4 grams | Protein: 4 grams | Fat: 16 grams

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