Keto Pumpkin Cheesecake
Rating
Keto Pumpkin Cheesecake is always a fall favorite.
Ingredients
- FOR THE CRUST
- 1½ c. almond flour
- ¼ c. coconut flour
- 2 tbsp. granulated Swerve
- ½ tsp. cinnamon
- ¼ tsp. kosher salt
- 7 tbsp. butter, melted
- FOR THE FILLING
- 4 (8-oz.) blocks cream cheese, softened
- ½ c. brown sugar Swerve
- 1 c. pumpkin purée
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ¼ tsp. kosher salt
- Whipped cream, for garnish
- Chopped toasted pecans, for garnish
Instructions
- Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.
- Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- Serve with a dollop of whipped cream and toasted pecans.
