Keto Pumpkin Cheesecake Recipe - (No Bake)
Equipment
- Microwave
- Electric mixer
- Springform pan
- Mixing bowls
- Fridge
- Measuring Cups and Spoons
Ingredients
- 2 cups of almond flour
- ¼ cup of butter
- ¼ cup of erythritol
- 16 oz of cream cheese, softened
- 1 cup of unsweetened pumpkin puree (canned or fresh)
- 2 tsp of vanilla extract
- 1 tsp of cinnamon
- ¼ tsp of nutmeg
- ¼ tsp of ginger
- 1 cup of heavy cream
Instructions
- In a small bowl, microwave the butter until melted. Add the almond flour and erythritol and mix well. Press the mixture evenly onto the bottom of a 9-inch springform pan. Refrigerate while you make the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, and ginger and beat until well combined.
- In another bowl, whip the heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
- Spoon the filling over the crust and spread it evenly. Refrigerate for at least 4 hours or overnight until set.
- Enjoy your keto no bake pumpkin cheesecake with some whipped cream on top if desired.
Notes
Almond flour is a great alternative to wheat flour for keto and gluten-free baking. It is low in carbs, high in protein, fat, and fiber, and rich in vitamin E and magnesium. Almond flour can help lower LDL cholesterol, increase HDL cholesterol, improve blood sugar control, and reduce insulin resistance. However, almond flour is also high in calories, so portion control is important if you are watching your weight.