Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)

Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)

Ingredients

• 32 oz full fat cream cheese ((1 pound, room temperature))
• 1/4 cup sour cream ((1 pound, room temperature))
• 4 tsp ground cinnamon ((1 pound, room temperature))
• 1 tsp ginger ((1 pound, room temperature))
• 1/4 tsp clove ((1 pound, room temperature))
• 1/4 tsp ground nutmeg ((1 pound, room temperature))
• 15 oz pumpkin ((1 pound, room temperature))
• 2 3/4 cup Swerve Sweetener (Confectioner's
• 1 tbsp vanilla extract ((1 pound, room temperature))
• 6 beaten eggs ((1 pound, room temperature))
• crust (For Bottom)
• 2 cup almond flour
• 3 tbsp melted butter
• 1 tsp vanilla
• 1 tbsp Swerve Sweetener (or sugar)

Instructions

1. To Make Almond Bottom Put pecans in food process until crushed into small pieces.
2. Add almond flour, melted butter, vanilla and swerve.
3. Pat down into a 9-inch springform pan.
4. You may not have enough to go up the sides.
5. Don't worry about that.
6. Bake for 10 to 15 minutes until done.
7. Set aside to cool.
8. Make Filling In a a bowl, add all spices, swerve, vanilla to pumpkin, Mix well.
9. Set aside.
10. Using a food processor, mix cream cheese until it is very smooth.
11. Add in swerve.
12. Mix well.
13. Add in sour cream, pumpkin,.
14. Mix well.
15. Add vanilla.
16. Add eggs until just mixed.
17. Pour into prepared pan.
18. Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little, It will continue to cook.
19. Turn oven off.
20. Open oven door.
21. Leave in for an hour.
22. Take cheesecake out.
23. Allow to cool for two hours.
24. Refrigerate for at least six hours or overnight.
25. NOTES I use Confectioner's Swerve for the filling and crust.
26. It's smoother.
27. You can substitute 2 tablespoons of pumpkin pie spice for the spices