Keto Pumpkin Cheesecake Pie


Pie crust – 1 cup almond flour – 3 tbsp low carb sweetener Lakanto – 2 tbsp psyllium husk – 1 tsp pumpkin pie spice mix – 1/4 cup butter melted Cheesecake filling – 16 ounces cream cheese softened – 1/3 cup low carb sweetener Lakanto, powdered – 2 teaspoons pumpkin spice extract – 2 eggs Pumpkin Pie Mix – 1/4 cup pumpkin purée – 1/2 teaspoon pumpkin pie spice mix – 1 tablespoon Lokanto Monk fruit sweetener powdered


In small clean bowl melt 1/4 cup butter in microwave. Mix in almond flour, sweetener, psyllium husk and pumpkin pie spice mix. Using a fork blend all the crust ingredients together to form a crumbly mixture. Press crumbly pie mixture into a 9 inch pie tin. Set aside.


In a large clean bowl using a hand mixer, blend together the cream cheese and sweetener until smooth and creamy. Add in the pumpkin spice extract and eggs and continue to blend until smooth and creamy. Set aside.


In another small clean bowl mix together the pumpkin purée, sweetener and pumpkin pie spice mix. Take 2 tbsps of the cream cheese mixture and added to the pumpkin mixture. Blend the pumpkin mixture until fully combined.


Pour the cream cheese mixture into the pie crust and smooth completely. Place spoonfuls of your pumpkin mixture on top of the cream cheese mixture. Using a small spoon or the tip of a knife swirl together the pumpkin and cream cheese mixture. Be creative and work in swirls.


Place cheesecake pie into oven. Bake for 25 minutes. Remove from oven and sit on the counter to cool for about 20 minutes. Then place your pumpkin cheesecake pie into the fridge to chill for at least one hour. Slice and serve.

Check out a couple of our other low carb Fall recipes!