Keto Pumpkin Cheesecake
 
 
Keto Pumpkin Cheesecake is always a fall favorite.
Author:
Recipe type: Dessert
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
  6. Serve with a dollop of whipped cream and toasted pecans.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/09/21/keto-pumpkin-cheesecake/