Keto Pumpkin Cheesecake Recipe

Sugar free pumpkin cheesecake, so smooth & creamy, you can't tell it's low carb!

‣ Wholesome Yum Blanched Almond Flour ‣ Collagen protein powder ‣ Besti Sweeteners (Crystallized & Powdered) ‣ Butter  ‣ Cream cheese  ‣ Pumpkin puree ‣ Eggs  ‣ Pumpkin pie spice ‣ Cinnamon ‣ Vanilla extract

WHAT YOU'LL NEED

Stir together almond flour, collagen, and Besti.

1

Whisk together melted butter and vanilla, then stir into dry ingredients.

2

Press dough into bottom of a lined pan. Prick with a fork all over. Bake.

3

Beat cream cheese and powdered Besti together, until fluffy.

4

Beat in the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla.

5

Beat in the eggs, one at a time.

6

Pour filling into the pan and smooth the top with a spatula. Bake.

7

Cool the cheesecake in the pan, then refrigerate for at least 4 hours

8

Enjoy your sugar-free pumpkin cheesecake!