Ingredients for Low Carb Sugar Free Pumpkin Cheesecake
- Light Cream Cheese
- Splenda Granular
- 1 teaspoon vanilla extract
- 4 large eggs
- Canned Pumpkin Puree
- Ground Cinnamon
- Apple Pie Spice
- Whipped Cream
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How to Make Low Carb Sugar Free Pumpkin Cheesecake
- Preheat oven to 325°F (160°C).
- Prepare the crust: In a food processor, pulse almond flour, erythritol, and melted butter until a crumbly mixture forms. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree, erythritol, pumpkin pie spice, vanilla extract, and salt until well combined.
- Pour filling over the cooled crust.
- Bake for 55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
38g
Carbs
1g
