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Low-Carb Pumpkin Cheesecake
Enjoy a slice of this Low-Carb Pumpkin Cheesecake as a satisfying dessert after a Soza-approved meal. For an extra touch, sprinkle a bit of cinnamon on top or add a dollop of unsweetened whipped cream.
Serves
Prep Time
Total Time
Calories
Protein
Fat
Carbs
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Ingredients
For the Crust:
1 cup almond flour
1/4 cup melted butter
1 tablespoon erythritol (or any approved sugar substitute)
For the Filling:
2 cups cream cheese, softened
1 cup canned pumpkin puree
3 large eggs
1/2 cup Greek yogurt
1/2 cup erythritol (or any approved sugar substitute)
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
A pinch of salt
For the Topping:
1/2 cup whipped cream (unsweetened)
Directions
For the Crust:
Preheat the oven to 325°F (163°C).
In a bowl, mix almond flour, melted butter, and erythritol until well combined.
Press the mixture into the bottom of a greased pie or springform pan.
Bake the crust for 10 minutes, then set aside to cool.
For the Filling:
In a large bowl, beat the cream cheese until smooth.
Add in the pumpkin puree, eggs, Greek yogurt, erythritol, vanilla extract, pumpkin spice, and salt. Mix until well combined.
Pour the filling over the cooled crust.
Bake for 45-50 minutes or until the center is set.
Allow the cheesecake to cool completely in the pan before transferring it to the refrigerator to chill for at least 4 hours or overnight.
For the Topping:
Once chilled, spread whipped cream over the top of the cheesecake.
Slice and serve.
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