LOW CARB PUMPKIN CHEESECAKE
Creamy and delicious keto pumpkin cheesecake made without a crust. You won't miss the extra carbs, promise! Add extra whipped cream!
Provided by Sandra Shaffer
Categories Dessert
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside. In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside. In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar. Add eggs whisking in one at a time. Mix in the remaining prepared dry ingredients, and then fold in the vanilla. Pour batter into prepared springform pan. Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about 1/2 inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate. Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.
Nutrition Facts : Calories 235 calories, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein, ServingSize 1, TransFat 0 grams trans fat
LOW CARB PUMPKIN CHEESECAKE RECIPE
Steps:
- Combine all ingredients except coconut oil in a food processor with 'S' blade and process until the nuts are ground pretty fine.
- Add the coconut oil only 1 tbsp at a time and pulse until a kind of dough ball is formed. Depending on fat content of nuts, you might not need all the coconut oil, or you might need a little more.
- Press cashew mixture into a bottom of 9 inch pie plate.
- Set aside in the fridge.
- Using a handmixer, mix all ingredients except for whipped cream until mixture is smooth. Gently mix in the whipped cream.
- Spread the pumpkin/cream cheese mixture into the pie plate and let set in the fridge for a few hours.
- Optional: Garnish with whipped cream
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
LOW-CARB PUMPKIN CHEESECAKE BARS
Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!
Provided by Paula Todora (Paula T)
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g
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