Best 2 Keto Pumpkin Cheesecake With Almond Pecan Crust Recipes
Are you craving a decadent yet guilt-free dessert that perfectly balances the richness of pumpkin with a buttery almond pecan crust? Look no further than our keto pumpkin cheesecake recipe! This low-carb, sugar-free treat is a delightful symphony of flavors and textures, featuring a creamy and velvety pumpkin cheesecake filling nestled atop a crunchy and flavorful almond pecan crust. Join us as we embark on a culinary journey to create this exceptional keto dessert that will satisfy your sweet tooth without compromising your health goals.
Let's cook with our recipes!
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
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This keto pumpkin cheesecake has a nutty almond-pecan crust. It's a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie that I 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 Pumpkin Cheesecake
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 a 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 eggs one at a time, mixing thoroughly after each addition. Pour filling into 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 for at least 4 hours.
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
Tips:
- Use almond flour and pecans. This is the best combination for a keto-friendly crust. Almond flour is low in carbs and high in healthy fats, while pecans add a nutty flavor and crunch.
- Make sure the cream cheese is softened. This will help it mix smoothly with the other ingredients.
- Use a springform pan. This will make it easy to remove the cheesecake once it's baked.
- Bake the cheesecake in a water bath. This will help it cook evenly and prevent it from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
- Garnish with whipped cream and pumpkin pie spice. This will add a festive touch to your cheesecake.
Conclusion:
This keto pumpkin cheesecake is a delicious and festive dessert that's perfect for any occasion. With its creamy filling, nutty crust, and pumpkin pie spice flavor, it's sure to be a hit with everyone. So next time you're looking for a keto-friendly dessert, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
