Low Carb Pumpkin Cheesecake



Low carb pumpkin cheesecake made with homemade pumpkin pie spices, pumpkin puree and ricotta cheese! With approximately 6 carbs per slice this cheesecake will be your favorite holiday dessert!

INGREDIENTS

  • 32 ounces ricotta cheese (full fat)
  • 1 cup pumpkin puree
  • 2/3 cup granulated sugar alternative (Swerve)
  • 3 tablespoons almond flour (super fine)
  • 1 tablespoon coconut flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • WHIPPED CREAM
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar alternative (Swerve)
  • 1/2 teaspoon vanilla


DIRECTIONS


  1. Preheat oven to 300 degrees.
  2. 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.
         Please visit Low Carb Pumpkin Cheesecake for full instruction.

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