How to Make Perfect Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake. Going on the Keto diet doesn't mean you have to miss out on your favorite food. With a few modifications and a gluten-free crust, our easy pumpkin cheesecake becomes Keto friendly! KETO PUMPKIN CHEESECAKE made extra easy and adorable in a muffin tin!

       

It's creamy, perfectly sweet, and easy to fit into your low-carb diet. And when you combine it with pumpkin? Pumpkin cheesecake is a delicious fall dessert that I know you enjoy. You can cook Keto Pumpkin Cheesecake using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Keto Pumpkin Cheesecake

1. Prepare 1 1/2 cup of almond flour.
2. You need 1/2 cup of collagen or whey protein powder.
3. Prepare 3 table spoon of powdered erythritol sweetner.
4. Prepare 1/3 cup of melted butter.
5. You need 1 tsp of vanilla extract.
6. You need of Pumpkin cheesecake filling.
7. Prepare 3 of block(24oz) cream cheese softened.
8. It's 1 cup of pumpkin purée (I steamed fresh pumpkin).
9. You need 1 1/4 cup of powdered erythritol sweetener.
10. Prepare 3 of eggs at room temp.
11. It's 1 tsp of pumpkin spice.
12. It's 1/2 tsp of cinnamon.
13. It's 1 tsp of vanilla extract.

This keto cheesecake is the perfect dessert to. Sweeteners in Keto Pumpkin Cheesecake From Scratch. My original cheesecake recipe prompted a lot of questions about which sweeteners to use. The same recommendations for that one apply here.

Keto Pumpkin Cheesecake instructions

1. Preheat the oven to 350 F.
2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time..
3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints..
4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly..
5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve..

Just like a regular cheesecake, low carb pumpkin cheesecake needs to be smooth and creamy. So when you make the filling, a powdered sweetener is best to. Mix all ingredients until well combined, and the dough has formed. Remove from oven and set aside. Let cheeses set out a room temp until warm.