Pumpkin Keto Cheesecake (Print Version)
Ultra-creamy, low-carb pumpkin dessert with warm spices and almond crunch. It’s a perfect sweet bite for any celebration.
# Ingredients:
→ Crust
01 -
48 g granular erythritol
02 -
115 g unsalted butter, melted
03 -
180 g almond flour
→ Filling
04 -
0.5 teaspoon ground nutmeg
05 -
2 teaspoons ground cinnamon
06 -
72 g granular erythritol
07 -
3 large eggs
08 -
120 g pumpkin puree
09 -
450 g cream cheese, softened
# Steps:
01 -
Pop it into the fridge for at least four hours once it's cooled down so you get nice clean slices when you cut it up.
02 -
Flip the oven off and just leave your cheesecake in there for about an hour. Let it get used to the cooler air nice and slowly.
03 -
Slide the cheesecake in at 175°C for about 45 to 50 minutes. The outsides should be firm but the middle might jiggle a bit and that's totally fine.
04 -
Once your crust’s cooled off, pour that filling right on it. Give the pan a gentle shake or a few little taps to get rid of any bubbles in there.
05 -
Grab a big mixing bowl and stir those eggs in, one at a time, after everything else—cinnamon, nutmeg, cream cheese, pumpkin puree, and erythritol—are mixed well and smooth. Don’t forget to keep blending so it’s all nice and creamy.
06 -
Slip the crust into your oven and bake until you see a bit of golden on top, usually around 10 minutes. Let it cool down all the way before adding anything else.
07 -
Take out a bowl and stir together the almond flour, melted butter, and half that erythritol. Squish it gently into the bottom of your greased pan. Don’t forget to heat the oven up to 175°C before you start.
# Notes:
01 -
Pull your ingredients out early so they're all the same temp. This really helps you dodge any lumps for a silky filling.
02 -
A springform pan is your buddy here—get that cheesecake out in one piece, no mess or stress.