Keto Pumpkin Cheesecake.

Ingredients of Keto Pumpkin Cheesecake

1. You need 1 1/2 cup of almond flour.
2. You need 1/2 cup of collagen or whey protein powder.
3. Prepare 3 table spoon of powdered erythritol sweetner.
4. It’s 1/3 cup of melted butter.
5. Prepare 1 tsp of vanilla extract.
6. It’s of Pumpkin cheesecake filling.
7. It’s 3 of block(24oz) cream cheese softened.
8. Prepare 1 cup of pumpkin purée (I steamed fresh pumpkin).
9. Prepare 1 1/4 cup of powdered erythritol sweetener.
10. You need 3 of eggs at room temp.
11. You need 1 tsp of pumpkin spice.
12. It’s 1/2 tsp of cinnamon.
13. You need 1 tsp of vanilla extract.

Keto Pumpkin Cheesecake step by step

1. Preheat the oven to 350 F.
2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time..
3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints..
4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly..
5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve..