Keto Pumpkin Cheesecake

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Introduction: Keto Pumpkin Cheesecake

About: Hello I'm a keto specialist I love share keto foods 💗 Ig alessa_anguiano TikTok alessa_cocina IG keto_lifestyle_al

Hi everyone I'm going to share my favorite Cheeto pumpkin cheesecake take time to do this because I made that pure since the beginning I made myself today and I just doing everything to have this amazing cheesecake ready so let's do it

Supplies

Steamer
Pumpkin

Step 1: Let's Do It This Amazing Fresh Pure

First things since you need to do it's a cut pumpkin on small sizes and you need to wash your pumpkins take off your seeds you can save it for later but not for this. when you wash your pumpkin to put this inside of your steamer and you going to steam about 25 minutes until it's soft in the middle
So You finally see this is soft you going to out of the stove and out that pumpkin and put in a bowl and blender until you have a nice pure

Step 2: Making a Pumpkin Pure

When you have your soft pure you need to drain a water inside so you can use a cheese cloth or something like that to drain all water inside so I've used a cheesecloth and I just squeeze all the water and then I'm going to put in the fridge all overnight and then finally I have my fresh pumpkin pure

Step 3: Let's Start Best Ever Keto Pumpkin Cheesecake

Crust ingredients
3/4 cup almond flour
1 tsp erythritol
1stp cinnamon
3 tbs melted butter
2 tbs sliced almonds
Well first you're going to mix almond flour erythritol ,cinnamon and melted butter
When you have that paste you're going to add the rest of the almonds and then you're going to press your mold I have a cheesecake mold and I put some wax paper then I put on top your crust and press until it looks firm

Step 4: Cheesecake

Ingredients
24oz cream cheese
1/2 cup erythritol
1/4 monk fruit (or 1/2 cup more to erythritol)
1 tbs arrowroot
1 cup pumpkin pure
4 eggs
4 oz sour cream
1 tbs vainilla
2 stp pumpkin spice
1/2 stp salt

Beat de cream cheese and Look soft and fluffy then you are the sour cream and mix again when you have a ready mix it y add pumpkin and mix again
add all dry ingredients and a vanilla and mix again
Now it's time to add eggs one by one I mean add one and mix another one and mix again until you have your soft mix
Put the mix over your crust and bake
170c 1.20min
Turn off the oven and let inside about an hour resting

Step 5: Finally Done

About to the oven after one hour resting an out on the fridge about 4 hours before decorate and take off to the mold

Y use heavy cream with a pinch off Monk fruit, sugar free chocolate and sliced almonds and a pinch to pumpkin spice


❤️Lots Love alessa

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    2 Comments

    0
    Maria Ravandiel
    Maria Ravandiel

    9 months ago

    This looks amazingly delicious! Your instructions are very clear, and the basic steps can be figured only through the pictures. Well done.