As far as meals go, bring this keto no-bake pumpkin cheesecake to share on the dessert table at a potluck, whether that’s a casual game day get-together or a fancy Thanksgiving gathering. It’s also a delightful dessert after a classic fall dinner, such as roast chicken or stew. Or, make it a keto party with our easy keto potluck recipes.
Ingredients
- 2 cups almond flour
- 1/2 cup butter, melted
- 3 tablespoons granulated stevia sugar substitute without erythritol
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated stevia sugar substitute without erythritol
- 1 can (15 ounces) canned pumpkin
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
Directions
- Preheat oven to 350°. In a large bowl, mix together almond flour, melted butter, sugar substitute, cinnamon and vanilla extract. Press mixture into the bottom of a 9-in. springform pan and about 1 inch up the sides. Bake until slightly puffed and browned, 18-20 minutes; Let completely cool.
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- In a large bowl, beat cream cheese at medium speed until fluffy. Beat in sugar substitute, canned pumpkin, pie spice, vanilla and salt until well combined.
- In a separate large bowl, beat heavy cream on medium-high speed until stiff peaks form. Fold into pumpkin batter. Transfer filling into cooled pie crust; spread into an even layer. Cover; refrigerate at least 6 hours or overnight.
- Loosen sides from pan with a knife. Remove rim from pan; serve.