Keto Pumpkin Cheesecake for Thanksgiving!

Just because we usually go overboard on Thanksgiving with all the goodies, doesn’t mean it has to totally mess up your success. I’m not holding back this year with keto approved dishes. I make mock stuffing the other night with a chicken breast and I seriously couldn’t even tell the difference. Also using cauliflower mash in place of potatoes, green beans with garlic and slivered almonds, and the list is going on and on. Stay tuned for an all out traditional Thanksgiving with Keto friendly foods!! 

Here’s a great keto-approved pumpkin cheesecake recipe that i made earlier today! 

For the crust:

1 1/8 cup almond flour

¼ cup stevia

2 tbs. butter, melted

1 egg

1/8 tsp. salt

½ tsp. cinnamon

2 tsp. ground ginger

For the Filling

2 (8 oz.) packages cream cheese

¾ cup pumpkin

1 tsp. cinnamon

1 tsp. pumpkin pie spice

½ cup stevia

2/3 cup pecan pieces

For the Whipped Topping

1 cup heavy whipped cream (whipped into peaks.)

10 drops liquid stevia

¼ tsp vanilla

Instructions

Preheat oven to 375 degrees Fahrenheit. In a bowl combine all the dry ingredients for the crust. Add butter and egg, mixing well.

Spray an 8-inch pie dish with nonstick cooking spray and press crust into bottom of the dish, using your hands to evenly distribute.

Bake in preheated oven for 10-15 minutes. Allow to cool to room temperature.

Meanwhile, in medium bowl beat together cream cheese and pumpkin. Add in spices and sweetener and continue to mix until well combined. Fold in 1/3 cup pecan pieces.

Carefully fold liquid stevia and vanilla into whipped cream. Then gently fold whipped cream into pumpkin mixture.

Once crust is completely cool, pour filling mixture into crust, distribute evenly. Sprinkle remaining pecan pieces on top of pie.

Chill in the refrigerator for at least 4 hours or overnight, allowing time for it to set.

Enjoy!

Makes 10 servings, 1 slice per serving

Nutrition information: 330 calories, 31g fat, 7g protein, 6g carb

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