Keto Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 165.6
- Total Fat: 14.5 g
- Cholesterol: 87.8 mg
- Sodium: 129.9 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.4 g
- Protein: 4.7 g
View full nutritional breakdown of Keto Pumpkin Cheesecake calories by ingredient
Introduction
A low carb cravings killer! This satisfies the want for autumn spices as well as cheesecake. A low carb cravings killer! This satisfies the want for autumn spices as well as cheesecake.Number of Servings: 12
Ingredients
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Cream Cheese, 16 oz
Organic pumpkin, canned, 1.75 cup
Egg, fresh, 3 large
Cinnamon, ground, 1 tsp
Cloves, ground, 1 tsp
Ginger, ground, 1 tsp
Splenda, 32 tsp (2/3 cup)
Directions
Preheat over to 325. Blend all ingredients together until smooth and creamy. Heavily grease a cake pan and pour mixture into it. Place cake pan in a larger cake pan or baking dish that is half filled with water to make a "water bath". Put the whole thing into the oven for 45 minutes. Shut off the oven and let cheesecake sit for 1 hour inside the oven. Crack the oven door and let the cheesecake again sit for 1 hour. Remove cheesecake from oven and set on counter until room temperature. Put into fridge and let chill for 4+ hours. The longer you chill, the firmer it becomes.
Serving Size: 12 slices
Serving Size: 12 slices
