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Keto Pumpkin Cheesecake (FM)
Recipes | November 17, 2018
*Makes about 9 medium-size pieces of Cake
Ingredients for the crust:
12 tbsp butter, softened (25 sec in microwave will do)
3 cups almond flour
5 tbsp unsweetened cocoa powder
3/4 cup erythritol
pinch of salt
Ingredients for the filling:
16 oz cream cheese, softened
7 oz pumpkin pure
3 large eggs
3/4 cup erythritol
1 tsp vanilla extract
1 tbsp pumpkin pie spice
Ingredients for the topping:
1 – 1 1/2 cup heavy whipping cream
2 tbsp erythritol
cinnamon
Instructions:
- Preheat oven to 350F degree and line a 9×9 inch (2 inch deep) baking pan with parchment paper.
- Combine all the ingredients for the crust in a large mixing bowl and mix until very well combined. Use your hands. The dough should be moist with chocolate color and flavor.
- Press the dough into the bottom of the baking pan. Make sure it’s even. Then place the baking pan into the preheated oven and bake the crust for 8 minutes. Remove from the oven.
- Combine all the ingredients for the filling in a stand mixer (I use Kitchen Aid Mixer) and blend until smooth.
- Pour the filling into the baking pan right over the crust. It will spread itself evenly. Then just place it back into the preheated oven and bake for 25-30 minutes or until set. You can try to jiggle the cake. If it’s jiggly all over but firm, it’s done. If the middle seems to be too soft, it needs a little more time to bake.
- Let the cake cool down completely for about an hour before you add the topping. Here’s how to do the topping:
- Pour the heavy whipping cream and 1 tbs erythritol into a high speed blender (I use Vitamix) and mix on high until it becomes thick. You can also use a handheld blender for this task.
- Spread the whipped cream across the cheesecake and sprinkle the top with cinnamon. Place into the refrigerator and let it cool down for another hour. Keep it refrigerated, it’s really good when it’s cold from the fridge.
Macros Per Piece:
Calories: 606.2
Carbs: 13.3 g
Net Carbs: 7.5 g
Fat: 57.8 g
Protein: 14.7 g
Video Instructions:
Private Member |
I can’t wait to make this!
Private Member |
OMG, excited for this yummy looking dessert AND the fact that pumpkin is keto friendly! Aww yiss..
Private Member |
casa grande, arizona, united states
Omg delicious!!! Made the whole house smell delicious too!💖💖💖
Private Member |
I was making this today and realized I don’t have a can opener so I had to skip on the pumpkin. 😛
Private Member |
italy
Hi everybody! Great recipe!!
Please guys, I cannot find the recorded video of the live ZGYM session… It is me only, or it is not available yet?
Private Member |
angels camp, ca, usa
I am making this right now for Thanksgiving tomorrow and I think it takes a bigger pan the 9 x 9 I was cooking the crust and had to put it in the larger rectangular pan to not be so thick thick and not cooking properly think it takes the 14 x 9.
I will try it again in the square glass baking pan maybe it is supposed to be thick crust.
Private Member |
So yummy😋🤤 I just made it today and I don’t think it was the last time 😉
Private Member |
12 Tablespoons? In the video it looks like 3 Tablespoons which would be 12 teaspoons. Can someone confirm?
Private Member |
los angeles, ca, usa
It might look that way because some of it is Melted, but yes 12 Tablespoons is what the recipe calls for. and it is delicious. enjoy
Private Member |
Thank you! This will make a great fall dessert
Private Member |
Just made this for Thanksgiving! I made it with a 13 x 9 cake pan, which worked out great for me as far as the thickness of the chocolate crust. I had it in the oven for about 35 mins (I have an electric whirlpool stove) .I haven’t tried the cheesecake yet since it will be the dessert for my family tomorrow 🙂 It smells delicious though.
Private Member |
dfw, tx
I don’t have erythritol but swerve. Will it still taste good?