KETO PUMPKIN CHEESECAKE

It is beginning to seem like Fall around here together with all the leaves falling and the sun setting before... despite our strangely warm Missouri temperatures (why is your warmth indicator 100 levels today?!)

As I mentioned in my previous article for Keto Broccoli Cheddar Soup that is tasty, I will be pumping a great deal of dip recipes out this year into desserts from comfort foods.

Keto Pumpkin Cheesecake is the answer. Have a look at this recipe to create a Fall favorite!

ingredients

Walnut Crust

1. 2 cups walnuts
2. 3 tablespoons butter
3. 1 teaspoon cinnamon
4. 1/2 tsp vanilla
5. Pumpkin Cheesecake Fluff
6. Cream cheese, softened
7. 1 cup roasted swerve
8. 2/3 cup heavy cream
9. 1 teaspoon vanilla

Directions

Walnut crust:

1. In food processor, put all crust ingredients and pulse until dough scraping down sides
2. Remove and let cool
3. In large bowl, whip softened cream cheese, heavy whipping cream and swerve together till fluffy (hand mixer or stand pliers works best)
4. Add pumpkin spice puree and vanilla and beat until blended
5. Cheesecake fluff on until set chilled pine crust and refrigerate for at least 2 hours

notes

1. If the pie crust"dough" in food processor appears to be too dry, add another tablespoon of butter.
2. Please be aware that I'm not a nutritionist. Any information that revealed or is discussed in this informative article should be viewed as my finest quotes based on NET carbohydrates. I strongly encourage you to check any information you see here along with your nutrition calculator if nutrition is important to you.

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