Keto Pumpkin Cheesecake
Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style!
THE RECIPE
Walnut Crust:
- 2 cups walnuts
- 3 tbsp butter, melted
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 2 tsp sweetener, if desired (optional)
- 16 oz cream cheese, softened
- 1 cup powdered swerve
- 2/3 cup heavy whipping cream
- 2/3 cup pumpkin puree
- 2 tsp pumpkin spice
- 1 tsp vanilla
INSTRUCTIONS
Walnut Crust:
- Preheat oven to 350
- In food processor, place all crust ingredients and pulse until dough like consistency, scraping down sides as necessary
- Press dough into 24 cm round baking dish and bake for 12-15 minutes until lightly brown
- Remove and let cool for 20 minutes
Pumpkin Cheesecake Fluff
- In large bowl, whip softened cream cheese, heavy whipping cream and swerve together until fluffy (hand mixer or stand mixers works best)
- Add pumpkin spice, pumpkin puree and vanilla and beat until combined
- Spread cheesecake fluff on cooled walnut crust and refrigerate for at least two hours or until set
Source: heyketomama.com
