Keto Pumpkin Cheesecake

For the crust:

  • 3 tablespoons grass fed butter, melted.
  • 1 1/4 cups Red Mill Super Fine Almond Flour
  • 2 tablespoons Lakanto Classic Sweetener

For the filling:
  • 1 tsp vanilla extract
  • 1 Tbsp Pumpkin Spice
  • 16oz heavy cream
  • 16oz Cream cheese
  • 1/2 cup Lakanto Classic Sweetener
  • 1/2 cup Lakanto Golden Sweetener (brown sugar alternative)
  • 15 oz Pumpkin puree
  • 1 tsp vanilla extract
    Keto Pumpkin Cheesecake

  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. Source Blog>>

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