Keto Crustless Pumpkin Cheesecake

 

Pumpkin pie is one of those desserts that I enjoy but don't usually make BUT if it's Thanksgiving or Christmas I HAVE TO have it. 

I have been eating low carb/keto for a while now and "regular" pumpkin pie definitely doesn't qualify as either of those things. I came up with this keto friendly pumpkin cheesecake and it is soooo tasty! You'd never know it was low carb, except for it not having a crust. 

I always tell people that eating low carb doesn't mean you have to feel like you are missing out on your favorite meals/treats. This pumpkin cheesecake is a perfect example. All the deliciousness and only a fraction of the carbs and sugar. I count it as a big win!

Keto Crustless Pumpkin Cheesecake

Ingredients

Cheesecake

16 oz (2 pkgs) cream cheese, room temp

3/4 cup pumpkin puree (not pie filling)

1/2 cup brown sugar Swerve

1 Tbsp vanilla

2 tsp cinnamon

1 Tbsp coconut flour

2 eggs

Topping

1 1/4 cup whipping cream

pinch cinnamon

1 Tbsp Swerve icing sugar

Directions

Prepare cheesecake - Preheat oven to 350. 

Place cream cheese in a food processor and process until smooth, scraping sides as needed. Add in pumpkin, Swerve, vanilla, cinnamon, coconut flour, and eggs. Process until just combined. (You can also do this with a hand mixer if you prefer) 

Pour into an 8 or 9 inch pie plate and bake approximately 30 minutes: until set. (An 8 inch pie pan will take a bit longer than a 9 inch pan, just keep checking)

NOTE - you can also use an 8 or 9 inch springform pan. Line the pan with parchment paper before you fill it. 

Remove from heat and let cool completely. 

Prepare topping - beat whipping cream with cinnamon and Swerve until stiff peaks form. Spread on top of cheesecake. 

A beautiful dessert for the holidays or for everyday. I used canned pumpkin puree but you could also make your own. Just remember not to use canned pumpkin pie filling - it has sugar and spices already in it and won't be keto friendly. 

If you are counting carbs: this cheesecake is 8 servings and each serving is 6 carbs, 1 fiber for a total of 5 net carbs. 

Not too shabby at all! 

Whether you are counting carbs, cutting down on sugar, or eating gluten free, this dessert fits the bill. Plus it only takes a few minutes to whip up! Not mad about that :)