I had a couple pumpkins left over after Halloween and I just couldn’t help but put them to work!
Please love and love – Pumpkin Keto Cheesecake! I’ve tried a ton of pumpkin dessert recipes in my day, but this one is probably my favorite )
Cooking time 45 minutes
Servings quantity 12
Ingredients :
Walnuts 200g
Butter 3 tablespoons
Cinnamon 1 tsp.
Vanilla flavoring to taste
Cream cheese 400g
Heavy cream 150 ml
Pumpkin puree 150g
Erythritol 120g
Spices (cardamom, cloves etc.) to taste
Step 1
For the base: In a blender, mix the walnuts, butter, cinnamon, flavouring and 20g of erythritol until it is the consistency of a dough. Place the future base in a baking dish ( 24cm) and press it to the bottom. Bake for 15 minutes in a preheated 180 C oven. Remove and cool at room temperature.
Step 2
For the cream: In a bowl, combine the cream cheese, cream, spices and remaining erythritol; beat with a mixer on medium speed until smooth.
Add the mashed potatoes and spices and mix thoroughly with the mixer.
Spread the filling on the base and place in the refrigerator for at least 4 hours.
Bon appetit!
Energy Value per Serving
Calories from fat 297
Calories 346
Fats: 33g
Carbohydrates: 6 g
Fiber: 2 g
Digestible carbohydrates: 4 g
Protein: 6 g
