Keto Pumpkin Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 Can Pumpkin, Pure

• Refrigerated

  • 7 Egg, large

• Condiments

  • 3 tsp Liquid stevia

• Baking & Spices

  • 1 cup Coconut flour
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 Pecans, toasted

• Dairy

  • 4 oz Cream cheese
  • 16 oz Mascarpone cheese

Found on ketosizeme.com

Description

Ingredients

• 1 Cup Coconut Flour
• 4 Large Eggs
• 1 tsp Liquid Stevia or 1 tsp Powdered Stevia
• 1/4 Cup Coconut Oil (melted)
• 1 Tbsp Vanilla Extract
• 16oz Mascarpone Cheese
• 4 oz Cream Cheese
• 1 Can (15oz) Pure Pumpkin
• 3 Large Eggs
• 2 tsp Liquid Stevia or 2 tsp Powdered Stevia
• 2 tsp Pumpkin Pie Spice
• 1/4 tsp Salt
• Toasted Pecans (optional and not included in nutrition info)

Directions

• Pre-heat oven to 350
• Mix all ingredients until well combined and dough has formed
• Spread into a pie plate
• Bake for 10-12 minutes
• Remove from oven and set aside
• Pre-heat oven to 350
• Let cheeses set out a room temp until warm
• Add eggs to a large mixing bowl and lightly beat
• Add all ingredients and mix on low until well combined
• Pour Cheesecake mixture into pie dish (with crust) and bake for 60 minutes (or until set)
• Cheesecake will be set around the edges and jiggle in the center when done
• Turn off oven and open the door. Let cheesecake sit for 30 minutes
• Remove cheesecake from the oven and allow to cool completely
• Place cooled cheesecake in the fridge and leave for 12-24 hours before serving

Nutrition