Keto Pumpkin Cheesecake

Name: Keto Pumpkin Cheesecake
Ingredients: 2 Tbsp powdered Erythritol; 2 Tbsp butter; 1 cup almond flour (or ground walnuts); 1/2 tsp pumpkin spice; 2 cups (16 oz) cream cheese ( at room temperature); 1 cup powdered Erythritol; 1 cup pumpkin puree (canned or steamed pumpkin *see note); 2 large Eggs ( at room temperature); 1 tsp Vanilla Extract; 1 tsp pumpkin spice mix (*see note)

"This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty dessert is great for fall, Thanksgiving, or all year round! I finally got around to posting..."

INGREDIENTS

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2 Tbsp powdered Erythritol

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2 Tbsp butter

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1 cup almond flour (or ground walnuts)

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1/2 tsp pumpkin spice

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2 cups (16 oz) cream cheese ( at room temperature)

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1 cup powdered Erythritol

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1 cup pumpkin puree (canned or steamed pumpkin *see note)

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2 large Eggs ( at room temperature)

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1 tsp Vanilla Extract

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1 tsp pumpkin spice mix (*see note)

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