Low Carb Pumpkin Cheesecake

Pumpkin Spice EVERYTHING is happening and you can partake too, even on a sugar free, low carb diet! Even better, when you show up to this year’s Thanksgiving party with this delicious cheesecake, NO ONE will be able to tell that it’s sugar free! Thank you to ketogenic.com for the recipe.

YIELDS 12 Servings

PREP TIME 15 mins

COOK TIME 1 hr

TOTAL TIME 1 hr 15 mins

Crust

1 ½ cups ground walnuts

1 ½ oz grass-fed butter

2 tbsp Monk Fruit Sweetener

½ tsp Pumpkin spice

1 egg white

Filling

16 oz cream cheese (be sure to leave it out at room temperature to soften)

½ cup Monk Fruit Sweetener

½ cup pumpkin puree

6 oz heavy whipping cream

3 eggs

½ tsp Pumpkin spice

1

Preheat the oven to 320 degrees Fahrenheit.

2

Grind the walnuts in a food processor.

3

In a medium-sized mixing bowl, add the ground walnuts, melted butter, Monk Fruit Sweetener, egg white and pumpkin spice.

4

Cover a round cake tin with parchment paper.

5

Press the crust mixture into the cake tin along the bottom and sides until evenly covered and bake for 10 minutes.

6

While that’s baking, take a large mixing bowl and add the cream cheese, heavy cream and Monk Fruit Sweetener. Beat together using an electric mixer or by hand but make sure the cream cheese is well-combined with the cream.

7

Add the eggs to the mixture one at a time between mixing.

8

Add the pumpkin puree and mix.

9

Pour your cheesecake mixture into the baked crust and bake for an hour or so.

10

Place in fridge to let it chill and then serve. Enjoy your Keto Pumpkin Cheesecake!