Description
A delightful low-carb treat perfect for those following a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup butter, melted
- 3 tablespoons granulated stevia sugar substitute without Erythritol
- 1–1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated stevia sugar substitute without Erythritol
- 1 can (15 ounces) canned pumpkin
- 1–1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°. In a large bowl, mix together almond flour, melted butter, sugar substitute, cinnamon and vanilla extract. Press mixture into the bottom of a 9-in. springform pan and about 1 inch up the sides. Bake until slightly puffed and browned, 18-20 minutes; Let completely cool.
- In a large bowl, beat cream cheese at medium speed until fluffy. Beat in sugar substitute, canned pumpkin, pie spice, vanilla and salt until well combined.
- In a separate large bowl, beat heavy cream on medium-high speed until stiff peaks form. Fold into pumpkin batter. Transfer filling into cooled pie crust; spread into an even layer. Cover; refrigerate at least 6 hours or overnight.
- Loosen sides from pan with a knife. Remove rim from pan; serve.
Notes
- For best results, refrigerate overnight.
- Ensure cream cheese is softened for easier mixing.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 236mg
- Fat: 35g
- Saturated Fat: 17g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 81mg