No-Bake, Gluten-Free, Low-Carb Pumpkin Cheesecake

This is the most decadent gluten-free, low-carb, keto pumpkin cheesecake recipe ever. One delicious no bake recipe.

Keto Pumpkin Cheesecake -Recipe

The way of preparations – easy

Yields – 12 servings

Ingredients:

Crust:

• 1 1/2 cups raw almonds OR cashews
• 1/4 cup melted coconut oil
• 1 teaspoon granulated erythritol

Filling:

• 1 8 ounce package of cream cheese, softened
• 1 cup of pure pumpkin puree
• pure vanilla extract (to taste)
• 1 cup heavy whipping cream, whipped (Measure out 1 cup of cream, then whip it and use that)
• 0.3 cup Granular Erythritol Sweetener 
• pinch of pumpkin pie spice
• 1 tbsp cinnamon

Instructions on how to make No Bake Keto Pumpkin Cheesecake

Crust: 

• Combine nuts and sweetener in a food processor and process until the nuts are ground pretty fine.
• Add the coconut oil only 1 tbsp at a time and pulse until a kind of dough ball is formed.
• Press almond mixture into a bottom of 9 inch pie plate.
• Set aside in the fridge.

Filling: 

• Using a handmixer, mix all ingredients except for whipped cream until mixture is smooth.
• Gently mix in the whipped cream.
  Spread the pumpkin mixture into the pie plate and let set in the fridge for a few hours.

Optional: Garnish with melted chocolate

Nutritional Information (amount per serving) 

• Calories – 290
• Total Fat –  28 g
• Total Carbs – 7 g (Fiber 3 g)
• Protein – 6 g
• Cholesterol 48 mg