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Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style!It’s starting to look like Fall around here with the leaves falling and the sun setting earlier… despite our oddly warm Missouri temperatures (why is the heat index 100 degrees today?!). Like I mentioned in my last post for absolutely delicious Keto Broccoli Cheddar Soup, I’m going to be pumping out a lot of Fall recipes this season from comfort foods to yummy desserts.
And I’m really excited for this recipe because it contains one of everybody’s favorite Fall staples: Pumpkin.
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!
Author: Hey Keto Mama
Prep Time: 30 Mins Cook Time: 15 Mins Total Time: 45 minutes
Yield: 12 Slices
Ingredients
Walnut Crust
2 cups walnuts
3 tbsp butter, melted
1 tsp cinnamon
1/2 tsp vanilla
2 tsp sweetener, if desired (optional)
Pumpkin Cheesecake Fluff
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
- Read full recipes here >> heyketomama.com/keto-pumpkin-cheesecake/