Keto cheesecake

Name: Keto cheesecake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 2.0 cup Cream Cheese; 0.25 cup Sour Cream; 3.0 large Egg fresh whole raw; 0.75 cup fluid (yields 2 cups whipped) Heavy Whipping Cream; 1.0 cup Libby's 100% pure canned pumpkin; 2/3c Sucralose (like Splenda); 2.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 3.0 tbsp Butter salted; 6.0 tsp Splenda; 3.0 tsp Pumpkin Pie spice

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 12

Ingredients

2.0 cup Cream Cheese0.25 cup Sour Cream3.0 large Egg, fresh, whole, raw0.75 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream1.0 cup Libby's 100% pure canned pumpkin2/3c Sucralose (like Splenda)2.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup3.0 tbsp Butter, salted6.0 tsp Splenda3.0 tsp Pumpkin Pie spice

Directions

Mix cream cheese, cream, sour cream,sweetener and pumpkin. Add eggs one at a time mixing well between each egg. Mix in spice. Set aside. In pie plate mix almond flour splenda and butter. Press flat in pan. Add cream cheese mixture. Bake 50 minutes at 350 F cool completely and chill overnight in fridge

Serving Size: 1/12 pie

Number of Servings: 12.0

Recipe submitted by SparkPeople user MRSMCSKINNY.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 272.2
Total Fat: 26.4 g
Cholesterol: 119.0 mg
Sodium: 161.9 mg
Total Carbs: 6.7 g
Dietary Fiber: 1.4 g
Protein: 6.3 g

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