https://www.copymethat.com/r/6ndp611kx4/keto-pumpkin-cheesecake-easy-low-carb-de/
147877773
j6wf7l9
6ndp611kx4
2024-11-18 04:24:42
Keto Pumpkin Cheesecake [Easy Low Carb Dessert Recipe]
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Ingredients
- subheading: For the Crust:
- 1 ½ cups almond flour
- 3 tablespoons salted butter, melted (the good stuff)
- 2 tablespoons Magic Bakers (because we all need a little magic)
- ½ teaspoon cinnamon (or a sprinkle more if you’re feelin’ frisky)
- subheading: For the Pumpkin Cheesecake Filling:
- 16 ounces cream cheese, softened (like butter on a hot biscuit)
- 1 ½ cup heavy cream
- ⅔ cup confectioners Swerve or Powdered Sweetener
- 1 cup pumpkin puree (unsweetened)
- 1 teaspoon vanilla extract (Beaver-Free, PLEASE!)
- 1 ½ teaspoons pumpkin pie spice
- subheading: Instructions:
- Toss your almond flour, melted butter, Magic Bakers, and cinnamon into your food processoror mix in a bowl until crumbly.
- Dump that crumbly goodness into a 9 inch greased pie pan, and press it down real nice and even
- Mix Up the Filling
- In your yellow mixing bowl, blend the sweetener, softened cream cheese, and ¾ cup heavy cream until it’s smoothed up.
- Add in that pumpkin puree, the other ¾ cup heavy cream , vanilla extract, and pumpkin pie spice, and mix it up.
- Pour that pumpkin cheesecake filling into your crust. Spread it out with a spatula until it’s as ugly or pretty as you want.
- Pop it in the fridge for at least 5 to 6 hours to let it set up nice and firm and proper. If you’re in a rush , you can freeze it for 1 to 2 hours, but don’t let it turn into a brick! I recommend planning ahead!
Note: Ingredients may have been altered from the original.
Steps
Directions at youtube.com
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