Description
Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style!
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
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
Notes
If the pie crust “dough” in food processor seems too dry, add another tbsp of butter.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Nutrition
- Serving Size: 1 Slice
- Calories: 346
- Fat: 33g
- Carbohydrates: 6g Total, 4g Net
- Fiber: 2g
- Protein: 6g
Ruth Zeh
Thursday 28th of November 2019
I am getting ready to make this right now. I only have granular stevia. Hope that works!
Joanne
Monday 25th of November 2019
I can’t wait to try this recipe. How long can this be stored? I’m planning a family dinner & I normally try to “make ahead” as many dishes as possible.
Dale
Wednesday 6th of February 2019
Could almonds be used instead of walnuts for the crust?
Valerie
Wednesday 23rd of January 2019
OMG, I made this today, and I can't wait to have the actual pie when it sets. The shell tastes great, and the pumpkin pie filling is awesome! I never would have imagined it could be so good being sugar free and Keto Friendly!!! Two Thumbs up, thank you for the recipe, sooooo easy.
Angela
Wednesday 21st of November 2018
I loved it!