No Bake Keto Pumpkin Cheesecake
This No Bake Keto Pumpkin Cheesecake is a perfect holiday treat for low carb, ketogenic, sugar free, egg free and gluten free dieters!
Ingredients
- 1 cup almond flour
- 1/4 cup salted butter
- 1/2 cup water
- 1 scant tablespoon Vital Proteins gelatin
- 1 cup pumpkin puree
- 2 8 oz packages cream cheese room temperature
- 1.5 tablespoons cinnamon
- 2 teaspoons nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon stevia glycerite
- 3/4 cup Swerve or lakanto (confectioners blend)
Instructions
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Place the almond flour and the butter in a skillet over medium heat.
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Use a spatula to mix the almond flour and butter until the almond flour is lightly toasted.
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Then place the toasted almond flour in pie plate and press it to the bottom and sides of the pie plate until covered.
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Put the water in a saucepan with the gelatin and mix to combine.
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Then put the saucepan over medium heat and mix in the pumpkin until hot and well combined.
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Pour the pumpkin mixture into a mixing bowl and add the cream cheese, cinnamon, nutmeg, salt, vanilla and sweetener.
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Use a hand beater to combine the mixture until smooth and put it into the pie plate over the almond crust.
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Refrigerator for one hour or until set and chilled.
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Serve and enjoy.
Recipe Notes
Paleo version: use 3/4 cup of coconut sugar in place of Swerve.
Net Carbs: 3.7 g
Nutrition facts based on 8 servings