Keto Pumpkin Cheesecake Swirl

Creamy, delicous, and low-carb – you’re going to love this keto pumpkin cheesecake recipe. It’s the perfect dessert for winter, fall, or any time of the year!

By Jon Doe

This keto cheesecake serves 12 people which makes it great for parties or family gatherings.

Ingredients Almond flour Unsalted butter Cinnamon Erythritol Vanilla extract Cream cheese Pumpkin puree Pumpkin Pie Spice

Let's make Pumpkin Cheesecake Swirl

Step 1

Preheat the oven to 350ºF and grease a 9-inch baking pan, alternatively line the bottom with parchment paper.

Step 2

Now make the crust: stir the almond flour, melted butter, erythritol, vanilla extract and cinnamon in a medium bowl until well combined. Press the mixture into the bottom of the prepared pan. Bake for about 5-7 minutes or until barely golden.

Step 3

For the filling, in a large bowl mix together the softened cream cheese, half the erythritol and vanilla just until smooth.

Step 4

Mix in one egg at the time, mixing very well after adding each one. Set aside one cup of the mixture.

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