Keto Pumpkin Cheesecake

INGREDIENTS

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

STEP 1

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

STEP 2

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.

STEP 3

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).

STEP 4

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

STEP 5

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!