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Low Carb Pumpkin Cheesecake Pie (FM)
Recipes | November 05, 2016
Pie crust for 9 1/2 inch glass pie dish:
2 cups almond flour
6 tbsp butter (room temperature)
1 large egg
1/3 cup granulated sugar substitute (I use Swerve – erythritol)
Filling:
2 cups pumpkin pure
8 oz cream cheese
3 large eggs
2 tbsp vanilla whey protein powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp cardamom
1/4 tsp ginger
3/4 cup granulated sugar substitute (I use Swerve – erythritol)
pinch of salt
Instructions:
- Preheat the oven to 325F degrees.
- Combine all ingredients for the crust in a high speed blender and pulse until a dough is formed.
- Press the dough into a 9 1/2 inch glass pie dish and bake in the preheated oven for 10 minutes.
- Combine all the dry ingredients for the filling in a bowl and mix well.
- Combine all the wet ingredients in a blender and mix until smooth. Add all the mixed dry ingredients and mix again until all the ingredients are well combined.
- Pour the filling into the prepared pie crust and place the glass dish into the preheated oven. Bake for 40 minutes at 325F degrees.
- Let the pie cool down before slicing and serving. You can serve it with sugar free whipped cream.
Macros for the entire pie (not including the sugar-free whipped cream; will vary based on how much that’s used):
Calories: 3, 066.6
Carbs: 97.2 g
Net Carbs: 56.1 g
Fat: 266.7 g
Protein: 103.1 g
Sugar free whipped cream:
1 cup heavy cream
6 tbsp swerve (erythritol)
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
- whip the cream in a high speed blender until fluffy.
- fill a decorating bag with the whipped cream and dress the pumpkin pie with a thick swirl along the edge.
- sprinkle the whipped cream with the mixture of swerve, cinnamon and pumpkin pie spice.
Macros:
Calories: 812.3
Carbs: 7.3 g
Net Carbs: 6.9 g
Fat: 85.9 g
Protein: 6.8 g
Note: These are macros for the entire recipes, not individual portions, which are going to vary depending on both the size and amount you’re going to eat. Just like you wouldn’t consume an entire cake or container of ice cream, you wouldn’t be choking down every bit of either of these recipes in one go. Relax, enjoy the treat, and be mindful of your portions.
Private Member |
Hi Zuzka,I would like to ask you – how long does it take to have such a perfect body as you have? 😉 Or 50% of your body? y;-) I eat low carb and exercise with you 15 min a day, sometimes I have a cheat day or cheat meal. I workout about 10 month and eat low carb but still I am not so “hard” as you are. I don´t know what can I do more for body like you have 🙁 In one year I would like to progress to hard, fit body. Thank you! Karolina
Private Member |
lake tahoe, nv, usa
That’s hard to tell. It depends on what was your starting point, what exactly and how much do you eat and sleep. There are so many variables. You might be doing exactly what I do, but for some reason not getting the same results. It could be hormonal, it could be stress. You could also believe that your diet is perfect, but maybe that’s just your own perspective. I suggest you start your own food journal and take a picture of everything you eat, just like I do. That way, you will have a better idea of what needs to be adjusted. Maybe you have more cheat meals then you think in a week. Maybe your portion sizes are too big for you. Maybe you have some kind of vitamin or mineral deficiency. The food journal is the first step you need to start doing. Then take a look at your entire week of eating and ask yourself important questions:
1. Am I getting enough protein.
2. Should I adjust my portion sizes
3. Am I eating enough veggies or at least green supplements to make sure I have all the vitamins and minerals I need
4. Am I eating enough healthy fats
5. Do I need to pay more attention to starchy carbs and start earning them with my workouts
6. Am I drinking enough water
Check with my Nutrition Guide at the top of the Nutrition page so you know the best eating habits for your body type.
Lack of sleep could be another obstacle in your progress. Bottom line is, I can only give you my best advice, but if you get stuck and nothing you do seems to make a difference, then you might need help of personal trainer, who could take a really personal approach and get to the bottom of the problem.
Private Member |
Hi Zuzka, I do have one thought….because of your business, I believe that you are working out more than 15 minutes per day since you are rehearsing and taping and re-taping…is that correct? I just can’t see that you truly only work out 15 minutes per day based on the effort it takes to run your business. Just my two cents!!
Private Member |
Hi zuzka Dear : contract Cheesecake Bespoke that was perfect But I have a problem My body fat Structures This is a big problem for me.I’m very confused Very worried help me
Private Member |
lake tahoe, nv, usa
Ati, I am confused about your question…
Private Member |
Hi Zuzka . hope you are well . I mean I do not do when few days Practice Afoul Weight Gain .The biggest problem I this is Very Fast My muscles Is loose Please ” Guide me
Private Member |
lake tahoe, nv, usa
Ati, I’m not sure what your question is. It seems like something is getting lost in translation. Please read through my nutrition articles and if you want to lose weight or build muscles, ZGYM is the best place to start. Follow my daily workout schedule and check out my food journal to get yourself on the right track.
Private Member |
Thank you for quick and long answer! I know, food journal sounds as a basic. I really try it today and I am a little bit scared :-/
My weight is 74 kg (a year back it was 90kg) and I exercise daily with you, but even this exercise I guess that my daily income (not sure about this vocabulary 😉 is too high – 1700 kcal
95g of protein
38g of carbs
130g fats
I eat mainly nuts, coconut oil, butter, eggs, avocado, fish, meat and vegetable, protein – so clean eating, but probably too much – what do you think? Thank you, very, verymuch! karolína
Private Member |
This is great advice, Zuzka! I may start taking pictures of my food then going over the checklist you have provided here. I am cleaning out an old storage area and was just thinking that I should get back into the habit of journaling. I am going to try your food journal method 🧚🏻♀️
Private Member |
15min daily with her is a great effort!! Z has mentioned before she has been working out like this for 7+ years!! I figure I’m 34 so by the time I’m 40 I’ll look THAT good!?!?!!
“Rome wasn’t built in a day” keep going!!
As long as you FEEL better.
Private Member |
Hello Zuzka!
Thank you very much for posting the recipe! I admire you! You are my inspiration!
Private Member |
České budějovice, czech republic
Thank you for the recipe, it looks so delicious! Definitely marked as favourite! 🙂
Private Member |
seattle, washington
So you use an egg in the crust…that seems pure genius. Was it Jesse’s idea? 😉
Private Member |
Hi Zuzana!
I’ve been a loyal follower and admirer since 2008! Thanks to your short, efficient, simple approach to fitness and nutrition I am in the best shape/health of my life… and have been able to maintain it as a lifestyle for quite a few years!
I just tried this recipe and it tastes amazing! (Personally, I’m not a fan of the almond crust… it does contain good nutrition with the healthy fats, but it is just too calorically dense). My question is this: Why only 2 tablespoons of whey protein powder? It seems awfully low, and having more protein would pack more nutritional punch to this recipe. Perhap “2 tbsp” is a typo and you actually meant “2 scoops”?
Thanks in advance for your reply!
Harry
Private Member |
lake tahoe, nv, usa
The vanilla protein powder was just a way for me to add vanilla flavor without any sugar and add the whey protein adds thickness and it’s mildly binding. This recipe is calorie dense indeed. A lot of the food I eat is calorie dense, hence my small portion sizes.
Private Member |
seattle, wa, usa
I’m making the pie right now. How many portions can i cut the pie? I want to make sure I don’t eat to much of it. Thank you so much. Xoxo
Private Member |
brno, czech republic
Hi Zuzka,
thank you a lot for the recipe! I have one question: Does it really have to be almond flour or could it be another type of nut flour (like walnut, macadamia,coconut..and so on). This question applies not only for this recipe but for all those where you use almond flour.
Thank you a lot and keep up the great work!
Lots of love from Czech rep. 🙂
Private Member |
lake tahoe, nv, usa
I personally prefer the almond flour over other nut flours, however, you might like the recipes using other nut flowers. The only flour I would not recommend to use is coconut flour unless you know how to make the adjustments so that the food doesn’t come out too dry. Coconut flour tents to make food and baked goods really dry and it has to be always balanced with the right amount of eggs or milk.
Private Member |
berkel en rodenrijs, netherland
Love this one!!!!!
Private Member |
Hi Zuzi and all of you out there I just made/eat this pie and it is Soooo good I did last week your peanut butter cupcake and they have been good to all gone
Question what is the macros because I can’t stop eat it. I will freeze some thank you and please post some more Soooo goood recipe.
Thank you
Private Member |
seattle, washington
I made this pie for Thanksgiving. I may need a new oven or new controls as the temperature keep changing. Averaged about 325, but was as low as 200 and as high as 400… Still came out OK. Crust was a little too brown and the center never fully set. Like the crust solution, Zuzka! 😀