Going on the Keto diet doesn't mean you have to miss out on your favorite food. With a few modifications and a gluten-free crust, our easy pumpkin cheesecake becomes Keto friendly! Pumpkin spice season can resume as normal.
Yields: 16 servings
Prep Time: 0 hours 10 mins
Total Time: 7 hours 30 mins
Ingredients
For the crust:
- 1 1/2 c. almond flour
- 1/4 c. coconut flour
- 2 tbsp. granulated Swerve
- 1/2 tsp. cinnamon
- 1/4 tsp. kosher salt
- 7 tbsp. melted butter
For the filling:
- 4 (8-oz.) blocks cream cheese, softened
- 1/2 c. brown sugar Swerve
- 1 c. pumpkin purée
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. kosher salt
- Whipped cream, for garnish
- Chopped toasted pecans, for garnish
Directions
- 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.
- 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.
- 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.
- 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.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- Serve with a dollop of whipped cream and toasted pecans.
