Keto Pumpkin Cheesecake

Step by Step Instructions

1. 1

   Preheat oven to 350 °F and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter.

2. 2

   In a food processor, add almond flour, coconut flour, brown sugar sweetener substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and vanilla. Pulse until coarse crumbled form.

   For this step

   • 1 ¼ cup almond flour
   • 3 tablespoons coconut flour
   • 1 tablespoon brown sugar substitute
   • 1/2 teaspoon baking powder
   • 1/2 teaspoon xanthan gum
   • 1/4 teaspoon salt
   • 4 tablespoons unsalted butter, chilled and cubed
   • 1/2 teaspoon vanilla extract
3. 3

   Press the crust ingredients into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 °F for 9 minutes. Remove from oven to cool. Increase oven temperature to 450 °F.

4. 4

   In a large bowl, add cream cheese, sugar-free sweetener, pumpkin, vanilla, and our spices: cinnamon, ginger, nutmeg, salt and cloves. Mix with an electric mixer at medium-low speed until smooth.

   For this step

   • 24 oz cream cheese, softened to room temperature
   • 1 cup pumpkin puree
   • 1 cup sugar-free sweetener
   • 1 ½ teaspoons vanilla extract
   • 2 teaspoon ground cinnamon
   • 1 teaspoon powdered ginger
   • 1/2 teaspoon ground nutmeg
   • 1/2 teaspoon salt
   • 1/4 teaspoon ground cloves
5. 5

   Add egg yolk and continue mixing at medium low speed until combined. Scrape bowl and add remaining eggs two at a time. Mix until combined (about 1 minute).

   For this step

   • 1 large egg yolk
   • 4 large eggs
6. 6

   Pour cheesecake filling on top of crust in the springform pan. Place pan on a cookie sheet. Bake at 450°F for 10 minutes. Lower heat to 200°F and continue baking until center of the cheesecake reaches an internal temperature of 150°F (about 1- 1 1/2 hours). Remove from oven. Let cool for a few minutes then slide a knife around the edges to loosen from the sides. Continue cooling at room temperature for 1-2 hours before wrapping with plastic wrap and placing in the refrigerator to finishing cooling (about 3 hours). To unmold cheesecake from the springform pan, flip the latch to remove the side. Let cheesecake stand at room temperature for about 30 minutes before serving.