Budget Ketovore: Easy Pumpkin Cheesecake

by Kim Andersen

I love pumpkin pie, but I like to try new twists on the traditional Thanksgiving Day treat. Below is my keto version of delicious, creamy pumpkin cheesecake. This recipe is one of my personal recipes that I have developed over the last four years, learning and living low carb. Enjoy!

TOTAL NET CARBS FOR ENTIRE PIE: 82 (12 slices) = 7 net carbs a slice

CRUST- Will need:

1/4c (26g)          Coconut Flour

11/2c (140g)      Almond Flour

1/4c (49g)          Monk Fruit or Erythritol Sugar

1/2 tsp                Salt

1/4 tsp                Baking Powder

1/4c (56g)          Butter, melted

1                         Egg

1 tsp                   Vanilla Extract

Tools:

Spatula

Small pot

Pie plate

1 large & 1 med bowl

How to make it:

Begin by setting oven to 325’ and allow it to heat-up.

  1. Turn on stove’s small element too high for 20 seconds and then turn off. Put the butter in the small pot and place it on the element to melt.
  2. In the large bowl, combine flours, sugar, salt, baking powder and mix thoroughly together.
  3. In the med bowl, combine cooled melted butter, egg, vanilla and mix thoroughly. Add this to the flour mixture and mix in well. The mixture will be moist and crumbly but stays together when pressed.
  4. Pour mixture into pie plate and spread out, so that just a bit more is piled on the edges.
  5. Begin pressing down on the mixture to form the crust’s sides first. Work to create an evenly thick edge around the pie plate. Press down the remaining mixture to form the bottom. Take from the sides if necessary. Work until an even thick crust is shaped.

  1. Bake 20min and let cool.

FILLING-

Will need for the Filling:

2                          Eggs, Separated

2x250g                Cream Cheese Blocks

1/2c (108g)         Monk Fruit or Erythritol Sugar

1/2c (134g)         Pumpkin Puree

1/2 tsp                Vanilla or Maple Extract

1 tsp                   Cinnamon

                           Half Pecans to decorate (optional)

Tools:

Spatula

1 large, 2 med bowls

Hand blender

Begin by setting oven to 350’ and allow it to heat-up.

  1. Separate eggs and put yolks in one of your med bowls. In the other med bowl, put the egg whites and whip them stiff. Note: Egg whites need to be whipped in a glass or metal bowl and only with clean, dry whippers. Anything on the bowl or whippers, such as water or butter, will prevent the whites from whipping. Refrigerate to keep stiff.

  1. In your large bowl add cream cheese blocks and blend with hand mixer until soft and smooth.
  2. Now add sugar, vanilla/maple, egg yolks, cinnamon, pumpkin puree and blend to a thick batter.

  1. Taking the egg whites out of the fridge, give them a quick whipping with a cleaned-off hand mixer and then gently blend the whites into the cream cheese mixture with your mixer or a spatula.

  1. Check oven temperature. Note: Don’t pour your batter into your shell until you are ready to pop it into the oven. This prevents a soggy crust.Taking the cooled pie shell, add the cream cheese mixture and spread out evenly. Line the pie with half pecans.

  1. Bake for 45min. The cake will rise quite high in the oven, including the center and crack open when it is done. If you need more baking time, add extra time in 5 min intervals. The cake will collapse down into a classic cheese cake as it cools. Refrigerate overnight before cutting. Serve with whipping cream.

 

This cheesecake freezes well, either whole or in slices and will keep up to 6 months. Enjoy!

 

 

 

 

 

 

 

 

 

 

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