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We hope you got benefit from reading it, now let’s go back to keto pumpkin cheesecake recipe. To make keto pumpkin cheesecake you only need 13 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Keto Pumpkin Cheesecake:
- Get 1 1/2 cup almond flour
- Provide 1/2 cup collagen or whey protein powder
- Take 3 table spoon powdered erythritol sweetner
- Provide 1/3 cup melted butter
- Take 1 tsp vanilla extract
- Use Pumpkin cheesecake filling
- Use 3 block(24oz) cream cheese softened
- Use 1 cup pumpkin purée (I steamed fresh pumpkin)
- Provide 1 1/4 cup powdered erythritol sweetener
- Use 3 eggs at room temp
- Get 1 tsp pumpkin spice
- Use 1/2 tsp cinnamon
- Prepare 1 tsp vanilla extract
Steps to make Keto Pumpkin Cheesecake:
- Preheat the oven to 350 F
- Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time.
- Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints.
- Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly.
- Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve.
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