Ready in about: 50 minutes | Serves 12
Please love and favor - pumpkin keto cheesecake! I once tried a lot of recipes for pumpkin desserts, but this is probably my favorite.
Ingredients
7 oz Walnuts
3 tbsp Butter
1 tsp Cinnamon
Vanilla, to taste
1 lb. Cream cheese
5 fl. oz Fatty cream
5 oz Pumpkin Puree
4 oz Erythritol
Spices, to taste
Directions
For the base: Blend the walnuts, butter, cinnamon, flavoring and 20 g of erythritol to the consistency of dough. Put the future base in a baking dish (24 cm) and press it to the bottom. Bake for 15 minutes in a preheated oven to 350 ° F. Remove and cool to room temperature.
For the cream: In a bowl, mix cream cheese, cream, spices, and the remaining erythritol; beat with a mixer at medium speed until smooth. Add puree, spices and mix thoroughly with a mixer. Put the stuffing on the base and refrigerate for at least 4 hours
Nutritional info per serving:
Calories: 346. Fat: 34 g. Protein: 6 g. Carbs: 6 g.