This keto pumpkin cheesecake is so rich and delicious
The keto diet is a trendy and effective way to shed pounds and stay slim — but is it sustainable during the holiday season? Or does your diet necessitate skipping all your most beloved holiday desserts? Not to worry. There’s a delicious keto version of a pumpkin cheesecake that will satisfy your sweet tooth without blowing your net carbs for the day.
Instead of traditional pumpkin pie cheesecake, which is made with sugar (like this pumpkin cheesecake recipe from Paula Deen that has 1 1/2 cups of sugar in the filling alone), keto cheesecake is made with powdered erythritol, a low-calorie sweetener (Swerve is a good bet). And since traditional cheesecake ingredients like heavy cream, sour cream and cream cheese are already keto-friendly, this pumpkin pie cheesecake doesn’t require too many other expensive keto accommodations. No wonder cheesecake is a favorite dessert of low-carb dieters!
This recipe for keto pumpkin cheesecake from Gimme Delicious uses almond flour in the crust or, conversely, crushed walnuts. To add creaminess to the filling, cream cheese and real pumpkin puree are used.
Over at Peace, Love and Low Carb, Kyndra’s spin on pumpkin cheesecake is more of a mousse, and is made completely crustless. Her ingredients include nothing more than confectioners erythritol, pumpkin puree, vanilla, heavy cream and pumpkin pie spice. With a net carb total of only 3 grams per serving, this is a keto-friendly dessert you can feel good about eating.
In comparison, the Gimme Delicious recipe (which includes a nut-based crust) has 8 grams of carbs and 2 grams of dietary fiber, giving you a grand total of 6 net carbs per serving. Again, not bad for a dessert that tastes as good as the real thing!
You can even make keto whipped cream to go with your creation. It’s so easy! All you have to do is blend powdered erythritol (or your sugar-free sub of choice) with heavy whipping cream. Find the recipe on Perfect Keto. You can add in vanilla extract, cinnamon or pumpkin pie spice to really boost the flavor and depth of the whipped cream.
Who knew that eating low-carb could taste so delicious?