This keto pumpkin cheesecake, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up your sweet tooth just because you’re on the keto diet.
- Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
- Stir in melted butter.
- Press mixture down into pie pan with hands.
- In large mixing bowl, combine cream cheese, sweetener, and vanilla extract with electric mixer until smooth.
- Blend in the pumpkin spice, pumpkin puree, and eggs until well combined.
- Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.
- Allow cheesecake to cool on rack. Then, chill in refrigerator for several hours or overnight before serving.
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