Keto Pumpkin Cheesecake – Ketogenic recipes quick and easy Side dishes ideas

Flat Belly Fix

Introduction:
Looking for a delightful and keto-friendly dessert to satisfy your sweet tooth? Look no further than our Keto Pumpkin Cheesecake recipe. With a scrumptious almond flour base and a creamy pumpkin filling, this cheesecake is a perfect side dish for your keto menu. Get ready to indulge in the flavors of fall while staying on track with your ketogenic lifestyle. Let’s dive into the recipe and discover how you can create this heavenly dessert in no time!

Ingredients:
Base:

  • 2 tbsp powdered Erythritol
  • 2 tbsp butter
  • 1 cup almond flour or ground walnuts
  • 1/2 tsp pumpkin spice

Filling:

  • 2 cups (16 oz) cream cheese, at room temperature
  • 1 cup Erythritol (or your preferred keto-friendly sweetener)
  • 1 cup pumpkin puree, canned or steamed pumpkin
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice mix

Directions:
To make the base:

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper or grease it with butter. Set aside.
  2. In a medium mixing bowl, combine the melted butter and powdered Erythritol. Mix until fully blended. Add the almond flour (or ground walnuts) and pumpkin spice. Stir until well combined.
  3. Transfer the mixture to the prepared 8×8-inch pan and press it evenly onto the bottom. Bake in the preheated oven for 10 minutes, then set aside to cool.

To make the filling:

  1. In a large mixing bowl, beat the cream cheese and Erythritol until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, and pumpkin spice mix. Beat together until well combined and silky smooth.
  2. Pour the filling over the crust in the pan, spreading it out evenly. Bake for approximately 40 minutes, or until the edges are firm but the middle still jiggles slightly (it will appear dry across the top). Remove from the oven and let it sit for 10-15 minutes. Then, cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.

Nutritional Information:

  • Calories: 291kcal
  • Carbohydrates: 8g
  • Protein: 7g
  • Fat: 27g

Conclusion:
Our Keto Pumpkin Cheesecake is a fantastic side dish option that allows you to indulge in the flavors of fall while maintaining your ketogenic lifestyle. The combination of the almond flour base and the creamy pumpkin filling creates a deliciously satisfying dessert that will impress your taste buds and satisfy your cravings.

Whether you’re hosting a gathering or simply treating yourself to a special dessert, this Keto Pumpkin Cheesecake is a winner. With its low carbohydrate content and high-fat profile, it perfectly fits into your keto diet. Enjoy the rich, velvety texture and delightful pumpkin spice flavors that will transport you to a cozy autumn day.

Try our Keto Pumpkin Cheesecake recipe and experience the joy of a guilt-free dessert that satisfies both your taste buds and your dietary goals. Share it with family and friends, or savor it as a personal treat. Get ready to fall in love with this delectable keto side dish!

Facebook Comments Box

You May Also Like