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Keto Pumpkin Cheesecake

Lovers of pumpkin spice will approve of this low carb take on traditional cheesecake. Almond flour & cinnamon make a magnificent crust, the ideal vessel for creamy pumpkin puree & Fall flavors.

Enjoy as a mini-meal as part of the standard SlimFast Plan or if you’re following SlimFast Keto!

  • 16 Servings
  • Prep Time
  • Total Time
Nutritional Information

Directions

  1. Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
  2. Stir in melted butter.
  3. Press mixture down into pie pan with hands.
  4. In large mixing bowl combine cream cheese, sweetener, and vanilla extract with electric mixer until smooth.
  5. Blend in the pumpkin spice, pumpkin puree, and eggs until well combined.
  6. Pour pumpkin cheesecake filling into prepared crust. Bake at 350 F for 35-40 minutes or until filling is set.
  7. Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.

Ingredients

    Filling

  • 2/3 tsp sugar substitute
  • 16 oz cream cheese
  • 1/2 tsp vanilla extract
  • 2/3 cup pumpkin puree
  • 2 large eggs
  • 1 tsp pumpkin spice

    • Crust

  • 1 3/4 cup almond flour
  • 1/2 tsp cinnamon
  • 3 tsp sugar substitute
  • 1/2 cup butter