Low Carb Cheesecake

Crust Ingredients
  • 1 cup Almond Flour
  • 1 cup Pecans (crush finely or grind in food processor)
  • 1/2 cup Melted Butter
  • 1/4 cup Alternitive Sweetener (I use Monkfruit Golden)
Cheesecake Filling Ingredients
  • 3 8oz pkgs Creem Cheese
  • 3/4 cup Alternitive Sweetner (I use Swerve Confectioners)
  • 1 tsp vanilla extract
  • 3 lg eggs
  • 1 can Pumpkin Puree (I put in three to four scoops)
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/3 tsp ground clove
  1. Preheat oven to 375 degrees.

  2. Mix all ingredients well, it will be sort of crumbly.

  3. Spray your springform pan or line it with parchment paper and press crust in pan. I used a 10 inch springform pan.

  4. Bake for 12-15 or until browning starts around edges. Let completely cool. (It will bake more with the cheesecake filling added later) 

  5. While the crust is baking, make the cheesecake filling.

  1. Preheat oven to 325 degrees.

  2. Beat cream cheese and 3/4 cup of sweetener together thoroughly.

  3. Add eggs, one at a time, beating well after each addition.

  4. Add in the vanilla extract, mix until combined.

  5. Take out 2 to 2.5 cups of the cheesecake filling and set aside.

  6. To the remaining cheesecake filling, add the cinnamon, ginger, nutmeg, ground cloves, and pumpkin puree.

  7. On a low speed, mix until just combined. Don't over mix the filling here. If you mix in to much air at this stage, the cheesecake may fall.

  8. Poor the plain filling into the cooled crust. Scoop the pumpkin cheesecake mixture on top. Swirl the two mixes together lightly. Place the cheesecake in the oven on the middle rack.

  9. Place a pan (with a lip) on the rack directly under the cheesecake. Fill it with water. This will help your cheesecake remain crack free on top.

  10. Bake for 50 minutes or until edges being looking dry and center jiggles slightly. Cool on the counter for a while. 

  11. Refrigerate for at least 6-9 hours before serving.