![\"Cheese](\"https:\/\/www.eatinglove.org\/blog\/wp-content\/uploads\/2021\/09\/ketopumpkincheesecake.jpeg\")
Keto Pumpkin Low Carb Cheesecake<\/p><\/div>
\n…<\/p>\n
Keto Pumpkin Cheesecake<\/h3>\n
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Ingredients<\/strong><\/p>\n 24 oz cream cheese Almond Flour Crust<\/p>\n 2 Cups Almond Flour Instructions<\/strong><\/p>\n Preheat the oven to 350\u00b0F\/180\u00b0C. Place the rack in the middle of the oven.<\/p>\n Make Almond Flour Crust<\/p>\n In a large bowl, add the almond flour, powdered sweetener, melted butter, and vanilla extract. Use a spatula or a fork to combine until a thick batter forms. Make the Pumpkin Cheesecake Filling<\/p>\n In a large mixing bowl, add the cream cheese, powdered sweetener, pumpkin pie spice, and vanilla extract. Mix using an electric mixer just until combined. Enjoy<\/p>\n – EatingLOve<\/p>\n …<\/p>\n","protected":false},"excerpt":{"rendered":" … Keto Pumpkin Cheesecake … Ingredients 24 oz cream cheese 1 cup pumpkin puree 1 cup powdered sweetener 3 large eggs 1 tsp Pumpkin pie spice 1 tsp vanilla extract Almond Flour Crust 2 Cups Almond Flour \u00bc Cup powdered sweetener \u2153 cup butter melted 1 tsp Vanilla Extract Instructions Preheat the oven to 350\u00b0F\/180\u00b0C. Place the rack in the middle of the oven. Make Almond Flour Crust In a large bowl, add the almond flour, powdered sweetener, melted butter, and vanilla extract. Use a spatula or a fork to combine until a thick batter forms. Press the crust mixture <\/p>\n","protected":false},"author":1,"featured_media":2135,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/posts\/2134"}],"collection":[{"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/comments?post=2134"}],"version-history":[{"count":1,"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/posts\/2134\/revisions"}],"predecessor-version":[{"id":2136,"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/posts\/2134\/revisions\/2136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/media\/2135"}],"wp:attachment":[{"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/media?parent=2134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/categories?post=2134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatinglove.org\/blog\/wp-json\/wp\/v2\/tags?post=2134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n 1 cup pumpkin puree
\n 1 cup powdered sweetener
\n 3 large eggs
\n 1 tsp Pumpkin pie spice
\n 1 tsp vanilla extract<\/p>\n
\n \u00bc Cup powdered sweetener
\n \u2153 cup butter melted
\n 1 tsp Vanilla Extract<\/p>\n
\n Press the crust mixture into a 9\u2033 springform pan and press firmly into the bottom. Bake for 10-12 minutes.<\/p>\n
\n Add in the pumpkin puree and continue mixing.
\n Reduce the speed of your mixer and add the eggs.
\n Pour the pumpkin filling over the cooled crust \u2013 Smooth the top with a spatula and tap once to remove the air bubbles.
\n Bake in the preheated oven for about 40-50 minutes, until the set o touch, but still jiggly.
\n Remove the cheesecake from the oven and allow to cool completely in the pan.
\n Refrigerate for at least 4 hours or overnight until completely set.
\n Run a knife around the edges and remove the springform.
\n Slice and serve with homemade sugar-free whipped cream.<\/p>\n