Keto Pumpkin Cheesecake Recipe

Preheat oven to 325 °F. Line 9 inch spring-form pan with parchment paper or grease.

To a medium bowl, add butter, add powdered erythritol and butter, mixing well. 

Mix well with almond flour, vanilla extract, and pumpkin pie spice.

Transfer dough to the 9-inch spring-form pan, pressing well.

Bake for 10 minutes, then let cool for 10 minutes.

To a large bowl, add cream cheese and powdered erythritol, beating until smooth.

Add pumpkin purée, eggs, pumpkin pie spice, cinnamon, and vanilla extract. Beat well.

Pour filling over the crust, spreading evenly with a spatula.

Bake for 40 minutes until the center is almost set but still jiggles slightly.

Remove from oven and let cool at room temperature for 10 to 15 minutes.

Place in fridge for at least 4 to 6 hours, until completely set.

Slice cheesecake and serve with whipped cream. Bon appétit!