Fall is here and that means one thing - it's time for pumpkin cheesecake. Every year, families gather around the table to enjoy a beautiful pumpkin cheesecake, complete with cinnamon whipped cream on top. But if you're following the keto diet and avoiding refined sugar - making an indulgent holiday treat like this can seem impossible! That's why we've created something special - Keto Friendly pumpkin cheesecake made with Giant Sports- Keto Cheesecake!
Ingredients
For the filling:
- 2 scoops Giant Sports Keto Cheesecake Mix (optional)
- 24oz cream cheese
- 1cup pumpkin puree
- 1 cup of low-carb sweater- monk fruit, erythritol
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp of brown sugar (optional)
For the crust:
- 2 cups almond flour
- 1/3 cup unsalted butter (soild)
-
2 tbsp
of low-carb sweater- monk fruit, erythritol
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat oven to 350
° F.
- Combine all crust ingredients in a food processor until well mixed.
- Press into 8 or 9 in pie plate.
- Bake the crust in a preheated oven at 350°F for 10-12 minutes until it turns golden brown. Let it cool for a few minutes.
- Remove from oven and allow to cool slightly while you prepare filing
- To make the filling, mix all of the filling ingredients in a bowl until it is smooth and well-blended.
- Place the pie dish in the oven and bake at 350°F for 35-40 minutes until the filling is set and no longer jiggles. You may cover the edges of the crust with foil to prevent them from burning..
- Allow pie to cool to room temperature before placing in the refrigerator for 2 hours.
- Garnish with whipped cream or nuts, as desired.
