Keto Pumpkin Cheesecake with Almond Pecan Crust

Ingredients

• 1 ½ cups almond flour
• 1 cup ground pecans
• 2 tablespoons coconut oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 (8 ounce) packages cream cheese, softened
• 1 cup canned pumpkin puree
• ¾ cup granulated erythritol sweetener
• 3 large eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together almond flour, ground pecans, coconut oil, cinnamon and nutmeg. Press into the bottom of the prepared pan.
3. Bake for 10 minutes. Remove from oven and let cool.
4. In a large bowl, beat cream cheese and pumpkin puree until smooth. Beat in sweetener, eggs, and vanilla extract until well combined.
5. Pour into prepared crust. Bake for 45 minutes, or until set.
6. Cool and refrigerate overnight before serving.

Interesting Facts

• This recipe is keto-friendly and low in carbs.
• It is important to use canned pumpkin puree, not pumpkin pie mix.
• The crust can be made ahead of time and stored in the fridge.
• This cheesecake will keep in the fridge for up to 5 days.