Scrape the inside of the pumpkin to remove the stringy fibers. 8.) To make this keto pumpkin cheesecake, begin by baking the pecan crust. Pecan Cheesecake Crust. Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. How to make Keto Pumpkin Cheesecake with Pecan Crust. Grease the bottom of a 9″ springform pan with butter or coconut oil cooking spray. This easy 7 ingredient pumpkin recipe is low carb, sugar-free, gluten-free, grain-free, and Trim Healthy Mama friendly. I’ve seen a lot of recipes for low carb pumpkin cheesecake, but I think one thing that sets this one apart is the yummy crust… Keto Pumpkin Cheesecake Bars with a Pecan – Almond crust. Crust: 5oz pecans. Making the filling is really easy. Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. ¾ cup pumpkin puree. The medley of pumpkin spice, pumpkin, and cheesecake on a pecan crust is basically perfection. With 4 net carbs in 1/2 a cup of pumpkin puree, it can be easy to overindulge. 2 tbsp heavy cream 2 tbsp granulated erythritol. Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Pour the cheesecake filling onto the cooled crust and bake for around 1 1/2 hours. As far as steps involved for this cheesecake, we’ll be baking the 3-ingredient crust first in a 9-inch springform pan. However, when I added vanilla to the walnuts-- my taste testers loved it. Then, add melted butter and mix well with a rubber spatula and press down evenly across the surface of the pan. They said it tasted like a sugar cookie and added something special to the finished cheesecake. This Keto Layered Pumpkin Cheesecake has double the layers of deliciousness surrounded by a scrumptious brown-butter almond flour crust! They freeze really well! Spray a 9 inch standard plate with non-stick spray.Pour filling into pie plate. This keto cheesecake is my low carb dessert solution for the holidays. Egg should be up to room temp before you crack them into the mix.. Keto Pumpkin Cheesecake with Almond Pecan Crust Credit: Haleigh Schwartz. If you think about it in advance you can just leave the eggs in a bowl on the counter for an hour or so before you start. Pure creamy pumpkin cheesecake goodness. Modified: Jul 8, 2020 by Lisa MarcAurele 61 Comments - This post may contain affiliate links. Then, combine all of the crust ingredients together. Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Pumpkin pie filling. I’ve added these keto pumpkin swirl cheesecake bars to the rotation to have a more fall-friendly counterpart to the strawberry swirl and mint chocolate varieties. Instructions. Modified: Jul 4, 2020 by Lisa MarcAurele 115 Comments - This post may contain affiliate links. First up pumpkin pie with pecan crust. See Disclosure After going keto and cutting out traditional natural sweeteners and including more dairy, I wanted to revisit my old favorite. Pour batter into the prepared crust. Mix cream cheese, heavy cream, eggs, and sweetener until creamy and well blended. Scoop the inside of the pumpkin out and puree with a blender or food processor. But, this pumpkin cheesecake is made with cream cheese, an alternative sweetener, and an almond flour crust — so it’s naturally gluten-free and low in carbs. Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished from last year, because it’s one of my favorites and it’s easy. Keto Pumpkin Cheesecake with Almond Crust. If you’ve been on the hunt for an easy keto recipe for pumpkin cheesecake bars, you’ve come to the right place. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. Source : … To use real pumpkin rather than canned pumpkin, cut one large pumpkin in half. After the cheesecake is baked, refrigerate it overnight or at least for 4-6 hours until it’s firm and set. Ingredients. Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S. This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. I started Keto a few months ago and have been cycling between a strict keto diet, highly focused on reducing inflammation, and lazy keto.I am feeling great. Pumpkin keto cheesecake is one of my favorite low carb desserts. Dash salt. IS PUMPKIN CHEESECAKE KETO. Sprinkle over the cheesecake. Spread the pumpkin layer over the vanilla cheesecake layer. Pour cheesecake filling on top of the crust OR blend with the pumpkin pie filling. When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.. The Keto Pumpkin Cheesecake Filling. One layer is creamy new york style cheesecake and the other layer is pumpkin cheesecake that is so soft and rich, it ACTUALLY tastes like pumpkin Pie! Inspired by the best season of the year, these Keto Pumpkin Pie Cheesecake Bars give you all the flavor of fall minus the guilt. This keto cheesecake recipe tastes wonderful on its own without the addition of vanilla extract. To me Autumn means baked goods and, for the most part, baked goods are a definite no go for the low carb lifestyle. I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust. View Recipe this link opens in a new tab "This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb," says recipe creator DRJILL2. We’re totally skipping the crust in this recipe – we COULD totally do an almond flour crust, but I prefer these without. Mix together, breaking up any clumps of almond flour. I wrapped them in plastic wrap and froze them individually. From the crispy homemade pecan crust to the creamy pumpkin cheesecake filling, you will experience all the flavors of autumn. Is Pumpkin Cheesecake Keto? But there are a few tricks that will make it turn out better. I decided instead of giving up my favorite things, I'd do my research and adapt as many of my favorite recipes as possible to under 10 carbs per serving. Then you mix up the filling using a stand mixer or hand mixer, and finally, pour the filling on top of the baked crust. A note about pumpkin…be careful because you CAN overdo it on Keto. If you want a crust, use the topping from my keto blackberry cobbler and divide it evenly between the 12 muffin cups and press it in. Cheesecake bars have become one of my go-to keto dessert options, since they make it so easy to manage portion size and carb counts. ½ tsp cinnamon. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve. Regular cheesecake is pretty high in carbs due to it’s sugar content and traditional graham cracker crust. Tips and tricks to make a perfectly formed low carb pumpkin cheesecake Whether it’s Thanksgiving or any other day of the year, you don’t want your pumpkin cheesecake to split. Place the two halves cut side down in a roasting pan along with 2 cups of water. Let cool completely, about 30 minutes. This is the taste of fall and the holidays in one little bite. Flavoring Keto Cheesecake Crust. They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. So, you may be wondering, is cheesecake keto? You can definitely have it on a keto diet since one piece of keto pumpkin cheesecake with pecan crust (if you cut it into 8 pieces) has only 6g net carbs. For the crust: Add pecan cookie pieces, almond flour, Swerve, and cinnamon to the bottom of a 9-inch springform pan. ½ cup almond flour. For best results, use a 9 inch springform pan lined with parchment paper or greased with butter.. Preheat oven to 350 degrees. In a food processor, combine the almond flour, melted butter, chopped pecans, Swerve and spices.Pulse until a dough forms. Bake the pumpkin for 90 minutes. 4 tbsp butter, melted. Make Cheesecake Filling: Beat cream cheese and sweetener in large bowl with electric hand mixer on low speed until well-mixed, about 1 minute ().Add heavy cream, lemon juice, and vanilla extract; beat on low speed until smooth, about 30 seconds. Add vanilla extract and lemon juice. The base is the same as the Instant Pot Cheescake recipe on this site, but I added a pecan crust and, of course, the pumpkin layer on top. See Disclosure ¼ tsp + 10 drops liquid stevia. Pumpkin Pie: 4 eggs. Add the filling ingredients to a large mixing bowl and whisk well to combine. To make a keto pecan pie cheesecake, begin by preheating your oven to 375˚F. 1 tbsp granulated erythritol. Pour the caramel sauce on top of the cheesecake and serve!