Keto Pumpkin Cheesecake

Ingredients: – 1 1/2 cups almond flour – 1/4 cup powdered erythritol or preferred keto-friendly sweetener – 1/3 cup melted butter – 16 oz cream cheese, softened

– 3/4 cup powdered erythritol or preferred keto-friendly sweetener – 1 cup pumpkin puree – 2 large egg – 1 teaspoon vanilla extract – 1 teaspoon pumpkin pie spice

Preheat Oven: Preheat your oven to 325°F (160°C).

Prepare Crust: In a mixing bowl, combine almond flour and 1/4 cup powdered erythritol. Stir in melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper.

Bake Crust: Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.

Prepare Filling: In a large mixing bowl, beat softened cream cheese and 3/4 cup powdered erythritol until smooth. Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. Beat until well combined and smooth.

Pour Filling: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan

Bake Cheesecake: Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up.