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Before you jump to Keto Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about The Foods You Choose To Eat Will Certainly Effect Your Health.
When it comes to the foods that you eat, you will notice that your overall health can be effected either positively or negatively. It’s also advisable to comprehend that there are foods that you will need to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you get from these fast food places are foods that are very unhealthy, loaded with fat and generally have little to no nourishment. On this page we’re going to be going over foods that you need to be eating that can help you stay healthy and balanced.
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We hope you got benefit from reading it, now let’s go back to keto pumpkin cheesecake recipe. You can have keto pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Keto Pumpkin Cheesecake:
- You need almond flour
- Prepare collagen or whey protein powder
- Get powdered erythritol sweetner
- Prepare melted butter
- Take vanilla extract
- Prepare Pumpkin cheesecake filling
- Use block(24oz) cream cheese softened
- Get pumpkin purée (I steamed fresh pumpkin)
- Get powdered erythritol sweetener
- Take eggs at room temp
- Get pumpkin spice
- Take cinnamon
- Get vanilla extract
Instructions to make Keto Pumpkin Cheesecake:
- Preheat the oven to 350 F
- Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time.
- Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints.
- Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly.
- Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve.
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