Keto Pumpkin Cheesecake
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| Keto Pumpkin Cheesecake |
Makes 12 Serving
WHAT YOU NEED:
For the crust:
1. 2 tablespoons Lakanto Classic Sweetener
2. 3 tablespoons grass fed butter, melted.
3. 1 1/4 cups Red Mill Super Fine Almond Flour
For the filling:
1. 16oz Cream cheese
2. 1/2 cup Lakanto Classic Sweetener
3. 1/2 cup Lakanto Golden Sweetener (brown sugar alternative)
4. 15 oz Pumpkin puree
5. 1 tsp vanilla extract
6. 1 Tbsp Pumpkin Spice
7. 16oz heavy cream
HOW TO DO IT:
1. Combine Almond flour, melted butter and Lakanto classic sweetener until it is fully combined and crumbly
2. Press the mixture into the bottom of a springform pan.
3. Place into the refrigerator while you mix the filling
4. In a large bowl, beat cream cheese, Lakanto Golden and Lakanto Classic until creamy.
5. Add in pumpkin puree, vanilla extract, and pumpkin spice. Beat until well combined.
6. In a separate bowl, whip heavy cream until stiff peaks form (more detailed instructions above)
7. Fold whipped cream into pumpkin mixture.
8. Spread evenly onto crust.
9. Refrigerate at least 2-3 hours before serving.
Note: You can also put the cheesecake in the freezer for an hour or two and take out a few minutes before serving to allow it to defrost a little (this is my favorite way)
