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Keto Pumpkin Cheesecake with Almond Pecan Crust

An Instant Autumn Classic

This recipe is a delicious and rich-tasting hybrid between a decades-old cheesecake recipe and low-carb pumpkin pie. To cut down on fat, I also use low-fat cream cheese. It’s perfect for Thanksgiving or just having a good time at any get together. People will never realize it’s low-carb until you tell them!


⏰ Total time: 10 mins prep / 55 mins cooking

🍴 Makes: 16 slices / servings

Ingredients

Crust:

  • 1 cup almonds
  • 1 cup pecans
  • 2 grams sweetener (Stevia, etc.)
  • 3 tablespoons melted butter

Filling:

  • 3 (8 oz) containers of low-fat cream cheese
  • 2/3 cup sweetener (Stevia, etc.)
  • 15 oz pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 3 eggs

Directions

🍴 Step 1

Preheat your oven to 350 degrees Fahrenheit. (175 degrees Celsius)

🍴 Step 2

Pulse almonds and pecans in a food processor until fairly ground. Add the sweetener of your choice and your melted butter, then pulse again to combine them with the pecans and almonds. Press this mixture into the bottom of a 8-10 inch springform pan.

🍴Step 3

Once your oven is preheated to 350, put your pan in and bake until the crust is golden brown. This should take about 10 minutes, then let cool after removing for about another 10 minutes.

🍴 Step 4

Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth – this should take about 2 minutes. Mix in your pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt until smooth – this should take about 2 more minutes. Take your 3 eggs and add them to the mixture one at a time, mixing thoroughly each time. After the last egg is properly added, the final product should be a delicious batter! Add the batter to your cooled crust from earlier.

🍴 Step 5

Once everything is nicely added together, it’s going back in the oven! This will take about 45 minutes, you will be able to tell it’s done when the filling in the center is just perfectly set so it jiggles slightly when shaken but does not run like a liquid. Cover, refrigerate and let cool for 2-4 hours, and enjoy!

🔪 Nutrition Information

  • Servings Per Recipe: 16
  • Calories: 244.6
  • Protein: 8.6g
  • Carbohydrates: 8.5g
  • Dietary fiber: 2.6g
  • Sugars: 1.8g
  • Fat: 20.5g
  • Saturated fat: 7.2g
  • Cholesterol: 64.5mg
  • Calories from fat: 184.7

Images and dietetic information sourced from: AllRecipes

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