Keto Friendly Cheesecake!

wildskies

Trying to stay low carb but having a hard time giving up your desserts? I was playing in the kitchen yesterday and came up with this low carb cheesecake recipe.

A friend and I both tried it last night and both agreed it was a success. It's definitely not as sweet as normal cheesecake, but plenty sweet enough and only 6g carbs. You could reduce that even further by making it crustless.

*This recipe is for an electric pressure cooker but I'm sure it could easily be adapted for an oven.

Low Carb Creamy Pumpkin Cheesecake
Cook Time: 22 minutes | Servings: 6

Ingredients:
Crust
1/2 cup almond flour
2 tbsp butter (room temp)

Filling
1 lb cream cheese (room temp)
1/4 cup* Stevia in the Raw
2 large eggs (room temp)
1 tsp vanilla
1 tsp pie spice
1/2 cup pumpkin puree

Topping
1/2 cup sour cream
1 tbsp Apple bourbon (optional. You can't taste the alcohol, but you can taste just a hint of apple and it really give it that extra layer of flavor)

Directions:

Crust:
Combine almond flour and butter in a food processor. Pulse until combined into approx pea sized pieces.
Pour crumb mixture into 6" springform pan and press until firm. It should just cover the bottom of the pan.
Place in freezer until ready to use OR bake at 350 until firm.

Filling:
Combine cream cheese, stevia, vanilla, and pie spice and mix until smooth.
Gently fold in eggs, one at a time, until just combined. Do not over-mix! It's ok if you can still see streaks of egg.
Remove the crust from the freezer and place half of the filling into the crust. Smooth the top.
Gently fold the pumpkin puree into the remaining filling. Do not over-mix!
Pour the remaining filling on top of what is already in the pan.
Cook uncovered for 20 minutes on high pressure.
Natural release for 10 minutes.
Use quick release to vent any remaining pressure.

Topping:
Combine sour cream and apple bourbon. If skipping the bourbon, add 1 tsp Stevia in the Raw. Mix until smooth.
Pour and smooth over the top of the hot cheesecake.
Garnish as desired with pumpkin puree, nuts, etc.
Let rest for 1 hour then move it to the refrigerator for a minimum of 4 hours, overnight is better.

*You can use up to 1/2 cup of Stevia in the filling if you desire a sweeter cheesecake.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 429
% Daily Value *
Total Fat 37 g 57 %
Saturated Fat 22 g 108 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 179 mg 60 %
Sodium 344 mg 14 %
Potassium 93 mg 3 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 1 g 5 %
Sugars 4 g
Protein 10 g 21 %
Vitamin A 43 %
Vitamin C 2 %
Calcium 10 %
Iron 4 %

gwenmf

looks yummy!