Keto Pumpkin Cheesecake Dessert (Print)
Rich and creamy keto treat with pumpkin, spices, and almond crust. Low in carbs, perfect for festive celebrations.
# Ingredients:
→ Crust
01 -
180 g almond flour
02 -
115 g unsalted butter, melted
03 -
48 g granular erythritol
→ Filling
04 -
450 g cream cheese, softened
05 -
120 g pumpkin puree
06 -
3 large eggs
07 -
72 g granular erythritol
08 -
2 teaspoons ground cinnamon
09 -
0.5 teaspoon ground nutmeg
# Steps:
01 -
Preheat oven to 175°C. In a medium bowl, combine almond flour, melted butter, and half of the erythritol. Mix until well blended. Press mixture firmly into the base of a greased springform pan.
02 -
Bake the crust for 10 minutes or until lightly golden. Remove from oven and allow to cool completely.
03 -
In a large bowl, beat softened cream cheese with remaining erythritol until creamy and smooth. Add pumpkin puree, then incorporate eggs one at a time, mixing thoroughly after each addition. Stir in cinnamon and nutmeg until fully combined.
04 -
Pour filling over cooled crust and gently tap or shake pan to eliminate air bubbles.
05 -
Bake at 175°C for 45 to 50 minutes, or until the edges are set but the centre remains slightly wobbly.
06 -
Turn off oven and leave cheesecake inside for 1 hour to cool gradually.
07 -
Let cheesecake cool to room temperature, then refrigerate for at least 4 hours before slicing and serving.
# Additional Notes:
01 -
Ensure all ingredients are at room temperature for a smooth, lump-free filling.
02 -
Use a springform pan to release the cheesecake easily without damage.