Keto Pumpkin Cheesecake
Servings Prep Time
12slices 20minutes
Cook Time
1.5hours
Servings Prep Time
12slices 20minutes
Cook Time
1.5hours
Ingredients
Crust
  • 1/4cup fine ground almond flour
  • 1/4cup coconut flour
  • 1/4cup butter
  • 1tablespoon Monksweetketo approved sweetener
  • 1/4tsp vanilla extract
Filling
  • 28 oz cream cheese
  • 2 large eggs
  • 1/4cup sour cream
  • 2tsp vanilla extract
  • 1/2cup Monksweetketo approved sweetener
Pumpkin swirl
  • 1/2cup pumpkin puree
  • 2teaspoons pumpkin pie spice
  • 1/2cup cheesecake filling
Instructions
Crust
  1. Preheat oven to 325 degrees
  2. In a mixing bowl combine almond flour, coconut flour and sweetener
  3. Mix in vanilla and melted butter and mix until crumbly in texture
  4. Press mixture into the bottom of a pie plate
  5. Bake for 12-15 minutes until just slightly golden
Cheesecake Filling
  1. In a stand mixer cream together, softened room temperature cream cheese, eggs and sour cream until mixture is smooth and creamy
  2. Add in sweetener and vanilla and mix until well combined
  3. Set aside and make pumpkin swirl
Pumpkin Swirl
  1. Place pumpkin puree and spice into your immersion blender and pulse a few times
  2. Add in the cheese cake filling and blend until well combined
  3. Set aside
Putting It all Together
  1. Oil the sides of the pie pan with either melted butter or avocado oil
  2. Pour cheesecake filling on top of the baked crust
  3. Drop spoonfuls of Pumpkin swirl onto the top of the cheesecake filling
  4. Take a fork or knife and gently drag the pumpkin through the cheesecake filling making decorative swirls
  5. Bake at 325 degrees for approximately 60 – 70 minutes until the mixture is set
  6. Cool and refrigerate
  7. Best served chilled with a big dollop of whipped cream