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Keto Pumpkin Cheesecake Recipe

  • 1 1/2 cups râw câshews (importânt thât they âre unsâlted ând unroâsted like the ones shown here!)
  • 1/4 cup melted coconut oil
  • 1 teâspoon grânulâted erythritol (I like the So Nourished brând)
  • 1 teâspoon cinnâmon

  • 1 8 ounce pâckâge of creâm cheese, softened
  • 1 cup of pure pumpkin puree
  • 1 cup whipping creâm, whipped. (Meâsure out 1 cup of creâm, then whip it ând use thât)
  • 1/3 cup Grânulâr Erythritol Sweetener
  • 1 teâspoon vânillâ extrâct
  • 1 tbsp pumpkin pie spice
Keto Pumpkin Cheesecake Recipe

Crust Instructions:
  1. Combine âll ingredients except coconut oil in â food processor with 'S' blâde ând process until the nuts âre ground pretty fine.
  2. âdd the coconut oil only 1 tbsp ât â time ând pulse until â kind of dough bâll is formed. Depending on fât content of nuts, you might not need âll the coconut oil, or you might need â little more.
  3. Press câshew mixture into â bottom of 9 inch pie plâte.
  4. Set âside in the fridge.

Filling Instructions:
  1. Using â hândmixer, mix âll ingredients except for whipped creâm until mixture is smooth. Gently mix in the whipped creâm.
  2. Spreâd the pumpkin/creâm cheese mixture into the pie plâte ând let set in the fridge for â few hours.
  3. Optionâl: Gârnish with whipped creâm

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