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Before you jump to Keto Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are these days being given more attention than ever before and there are many reasons for doing this. There are a number of illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more efforts to try to get people to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can change their eating habits for the better by making some modest changes.
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As you can see, it’s easy to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to keto pumpkin cheesecake recipe. You can cook keto pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Keto Pumpkin Cheesecake:
- Get almond flour
- Use collagen or whey protein powder
- Use powdered erythritol sweetner
- You need melted butter
- Take vanilla extract
- You need Pumpkin cheesecake filling
- Take block(24oz) cream cheese softened
- You need pumpkin purée (I steamed fresh pumpkin)
- Prepare powdered erythritol sweetener
- Provide eggs at room temp
- Prepare pumpkin spice
- You need cinnamon
- Take vanilla extract
Instructions to make Keto Pumpkin Cheesecake:
- Preheat the oven to 350 F
- Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time.
- Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints.
- Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly.
- Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve.
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