Low Carb Pumpkin Cheesecake
This time of year Pumpkin Cheesecake is the answer. It doesn't matter that much what the question is. It's a wonderful comforting fall comfort food. You can take it to a family gathering or you can have the deliciousness all to yourself. And, It's easy to make.
Servings 8 slices
Calories 346kcal
Ingredients
Crust Ingredients
- 1 cup pecans ground fine. You can substitute walnuts for pecans.
- ½ cup butter melted
- ½ cup almond flour
Filling Ingredients
- 3/4 cup pumpkin puree
- 8 oz. cream cheese 1 package softened
- 1 egg room temp
- 3/4 cup Erythritol
- 3 tsp. pumpkin pie spice or to taste
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350°F
Crust
- Put the pecans in a blender and blend until ground into fine "pecan flour." You can also buy pecan flour but not in my grocery store.
- Put the ground pecans in a large mixing bowl along with the almond flour, salt and melted butter and mix thoroughly. I just use a wooden spoon for this.
- Once mixed, press the pecan mixture into an 8" pie pan or cheesecake pan and bake crust for 10-15 minutes in at 350° F - until lightly brown. when it is done. Put crust in fridge to cool while you make the filling.
Filling
- To make the filling you basically need to thoroughly combine the ingredients. Since you already have the blender out to make the pecan flour, you can put put the all of the filling ingredients in the blender and blend them.If you would rather you can mix them in an electric mixer.
- Once it is mixed thoroughly, pour filling into the pie crust.
- Bake at 350°F for 20-30 minutes, until set. Watch this closely, cooking times can vary quite a bit.
- When it's done cooking, cool in the fridge for at least 3 hours before eating.
Nutrition
Serving: 1slice | Calories: 346kcal | Carbohydrates: 8g | Protein: 5g | Fat: 34g | Sodium: 202mg | Fiber: 3g | Net Carbs: 5g | Fat Ratio per Serving: 88.44% | Protein Ratio per Serving: 5.78% | Carb Ratio per Serving: 5.78%