KETO Pumpkin cheesecake

KETO Pumpkin cheesecake

What better way to indulge in all things pumpkin... than with this over-the top delicious Keto Pumpkin Cheesecake! This decadent keto dessert will be a hit at the Thanksgiving table!

 5 ⭐️ review: "It was delicious and I followed all instructions. No cracks in the top. The added sprinkling of pumpkin spice added a depth of flavor."

Make and bake the almond flour crust in a springform pan.  It contains almond flour, sugar free sweetener, butter, and cinnamon.

1

Ingredients for the filling are cream cheese, eggs, sugar free powdered sweetener, pumpkin puree, vanilla extract, and pumpkin pie spice.

2

Pour the filling into the pan and bake.  This keto pumpkin cheesecake takes 45-50 minutes in the oven.

3

After baking, the cheesecake needs to refrigerate for at least 4 hours, but ideally overnight.

4

Nutrition per serving Calories: 456 Carbohydrates: 8g  Protein: 11g Fat: 44g  Fiber: 2g