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Low Carb Pumpkin Cheesecake

Low Carb Pumkin Cheesecake

Low Carb Pumpkin Cheesecake

You guys!!! I am literally jumping for joy over here because of how good this Low Carb Pumpkin Cheesecake is. With fall here and Thanksgiving right around the corner, I want a fall dessert without having to eat all the sugar in all the fall and holiday desserts. I went to work in the kitchen and was able to put this together and I have to say I am so satisfied! It get’s me so excited!

Servings:   6-8     Prep Time: 15 minutes     Cook Time: 45 minutes

Ingredients for crust

  • 2 cups almond flour
  • 1/2 cup salted butter melted
  • 1 tsp. vanilla
  • 1/3 cup Pecans
  • 2 tablespoons Pyure sweetener

Ingredients for pumpkin cheesecake filling

  • 16 oz. cream cheese softened (full fat)
  • 1 cup pumpkin puree 
  • 2 eggs
  • 1 cup powdered Pyure sweetener
  • 1 tsp ground cinnamon

Instructions for crust

  1. Preheat oven to 350 degrees
  2. Place parchment paper in a 9 inch round pan
  3. Add pecans to a food processor and pulse until pecans are a crumble texture and place to the side
  4. In a bowl add almond flour, melted butter, vanilla, sweetener and pecans. Mix well. Crust will be a little crumbly.
  5. Add crust to prepared pan. With fingers, press crust into bottom and walls of the pan making it flat and even
  6. Place in oven for 10 minutes. Crust should only be golden brown
  7. When done, let crust cool for 10 minutes

Instructions for filling

  1. If you do not have powdered Pyure, put Pyure in food processor and pulse until Pyure texture is a bit powdered. Place to the side
  2. Mix well with a mixer cream cheese, pumpkin puree, sweetener, and ground cinnamon
  3. Add egg one by one
  4. Mix on high for a while until the filling is light and fluffy
  5. Add filling on top of filling flattening top of filling
  6. Place cheesecake in the oven for 40-45 minutes. Cheese cake should jiggle a little when done but still be firm
  7. Let cheesecake cool for 4 hours at room temperature then place in fridge overnight

As much as I crave sweets this recipe is totally worth making so I don’t get digging into the high carb sweets. This recipe has been a hit in my house. Before serving I top off the cheesecake with sugar free whip cream with sugar free melted chocolate drizzled on top. I am making this recipe over the holidays for sure. Comment below and let me know if you try this recipe!

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