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Keto Pumpkin Cheesecake: Enjoy Sweetness Without Guilt!

Keto Pumpkin Cheesecake (So Good, No One Misses Sugar)
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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 erythritol 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 pie spice
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix almond flour, erythritol, and melted butter to form the crust.
  3. Press the mixture into the bottom of a springform pan.
  4. Bake the crust for 10 minutes, then let it cool.
  5. In another bowl, beat the cream cheese until smooth.
  6. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt; mix until well combined.
  7. Pour the pumpkin mixture over the cooled crust.
  8. Bake for 45-50 minutes or until the center is set.
  9. Let it cool completely before refrigerating for at least 4 hours.
  10. Serve chilled and enjoy!

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 an extra treat.

Nutrition

Find it online: https://howeats.com/keto-pumpkin-cheesecake-sugar-free-dessert-recipe/