Description
A delicious and guilt-free Keto Pumpkin Cheesecake that satisfies your sweet tooth without the sugar.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sweetener
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, and erythritol.
- Add melted butter and mix until crumbly.
- Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat cream cheese until smooth.
- Add pumpkin puree, eggs, vanilla extract, pumpkin spice, and salt. Mix until well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 45-50 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- Store leftovers in the refrigerator for up to a week.
- Top with whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg