Keto Pumpkin Cheesecake


Crust – 1 ¾ cup almond flour – ½ tsp cinnamon – 3 tbsp Lakanto Monkfruit Sweetener – ½ cup butter melted Filling – 12 oz cream cheese softened – 2 eggs room temperature – ¾ cup pumpkin puree pure unsweetened – ¼ cup sour cream – ¼ cup heavy cream – ¾ cup Lakanto Monkfruit Sweetener – ½ tsp pumpkin pie extract vanilla is ok – 4 tsp pumpkin pie spice mix – 10 drops liquid stevia


Heat oven to 350 and follow directions found at the link below to make your homemade pie crust.


In medium to large bowl place softened cream cheese and pumpkin puree. Using a hand mixer start to blend the cream cheese and pumpkin to a smooth texture. Add in all of the other ingredients one at a time until fully blended and creamy.


Pour cream cheese filling into cooled crust. Smooth out top of filling with back of rubber spatula. Place in center of 300* oven for 25-30 minutes or until center is set. (My oven was 25 minutes).


Turn oven off and leave in oven with oven door cracked open for another 30 minutes.


After you take the cheesecake out of the oven let cool on the counter for about an hour. Then place the cheesecake in the fridge for at least a few hours before you slice and serve. Serve with a dollop of fresh whipped cream.

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