Cheesecake…Guilt free

A cheesecake🍰 without the guilt or sugar-crashing side-effects? I’ll take as many as you have🙋‍♀️!!

When I was keto, this felt like “cheating”, but the proof is in the pudding – er, I mean cheesecake: that is, it’s actually not🙆‍♀️.

I made up like I do cooking, so I have made my best efforts to re-create this cheesecake. Enjoy!

Ingredients
Crust:
2 cups almond flour
2 Tbsp coconut flour🥥
1/2 cup butter, melted🧈
dash of cinnamon

Filling:
24 ounces cream cheese, softened🧀
1/2 can pumpkin puree
1/2 cup erythritol
2 eggs🥚
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp: cloves, nutmeg, ginger

Directions
Pre-heat oven to 350 degrees F.
For the crust, mix all ingredients together and form into a pie pan.
Bake for 10 minutes and allow to cool.
In a stand-mixer, blend all ingredients for the filling.
Pour into the pie pan and bake for 50 minutes.

🤍Note: To tell if your cheesecake is set, a gentle shake can tell: if only a small circle in the center jiggles slightly, it is done. Allow to chill in the refrigerator overnight or all day. The best baked cheesecakes are made a day in advance, where they have sufficient time to chill and develop its flavor.