This Pumpkin recipe is not only healthy for your keto diet but also a cheesecake that you can enjoy for a dessert sweet treat. Awesome to share for a big celebration with friends and family.
Keto Pumpkin Cheesecake Recipe by Makinze Gore
“Going on the Keto diet doesn’t mean you have to miss out on your favorite food. With a few modifications and a gluten-free crust, our easy pumpkin cheesecake becomes Keto friendly! Pumpkin spice season can resume as normal.”
Here are some Healthy Benefits of Pumpkins: by medical news today
Pumpkin is a plump, nutritious orange vegetable, and a highly nutrient dense food. It is low in calories but rich in vitamins and minerals, all of which are also in its seeds, leaves, and juices. There are many ways to incorporate pumpkin into desserts, soups, salads, preserves, and even as a substitute for butter.
Pumpkin has a range of fantastic benefits, including being one of the best known sources of beta carotene. It is a powerful antioxidant that gives orange vegetables and fruits their vibrant color. The body converts any ingested beta carotene into vitamin A.
Consuming foods with high volumes of beta carotene may have the following benefits:
- reducing the risk of developing certain types of cancer
- offering protection against asthma and heart disease
- decreasing the risk of age-related macular degeneration
Many studies have suggested that eating more plant foods, such as pumpkin, decreases the risk of obesity and overall mortality. It can also help a person avoid diabetes and heart disease, promote a healthy complexion and hair, increase energy, and a healthy body mass index (BMI).
Other recipes you might like to try: Smoked Salmon Salad Low Calorie, Carrot Cake Vegan and Raw, Healthy Lasagna Recipe – Butternut Squash and Shiitake Mushrooms
Pumpkin Cheesecake Keto
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup 3 tablespoons almond flour (or 1 tablespoon coconut flour)
- 2 tbsp granulated Swerve
- 1/2 tsp Cinnamon
- 1/4 tsp kosher salt
- 7 tbsp melted butter
For the filling:
- 4 (8-oz.) blocks cream cheese , softened
- 1/2 cup brown sugar Swerve
- 1 cup Pumpkin Purée
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp kosher salt
- Whipped cream , for garnish
- Chopped toasted pecans , for garnish
- Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.
- Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- Serve with a dollop of whipped cream and toasted pecans.
- 1.76 g of protein
- 2.7 g of fiber
- 49 calories (kcal)
- 0.17 g of fat
- 0 g of cholesterol
- 12 g of carbohydrate
- vitamin A
- vitamin C
- vitamin E
- vitamin B-6
- pantothenic acid