Servings: 8

Ingredients:

Crust - 

• 1 ½ cups almond flour 

• ⅓ cup powdered sweetener 

• 6 tbsp melted butter 

• 1 tsp pumpkin pie spice

• ½ tsp cinnamon 

Filling - 

• 16 oz cream cheese, softened 

• 1 cup heavy cream or coconut cream

• 1 cup powdered sweetener 

• 1 can pureed pumpkin 

• 1 tsp pumpkin pie spice

• ½ tsp cinnamon

• 1 tsp vanilla extract 

• Pinch of salt 

Toppings - 

• Whipped cream 

• Pecans

Directions:

1. Start with your crust. In a large mixing bowl, add your melted butter, almond flour, chopped pecans and sweetener and mix. Your mixture should resemble wet sand.

2. Press your crust into the pan and spread into a thin layer. Set in the fridge while we prepare the other components. 

3. Now, let’s work on your filling. Add your cream cheese in a large bowl and beat until smooth and creamy.

4. Add your powdered sweetener, pumpkin, vanilla extract and lemon juice and stir until combined. Make sure you scrape the bottom of the bowl  

5. In a separate bowl, add your heavy cream and whisk until stiff peaks. Fold this into your cream cheese mixture until smooth

6. Spread cheesecake filling over your crust.

7. Place in the fridge to firm for at least 3 hours, it tastes better the longer it sets! 

Nutrition:

Nutrition per serving:

• Calories - 524

• Fat - 51g

• Protein - 10g

• Total Carbs - 42g (mainly from allulose)

• Fiber - 2g

• Net Carbs - 8g

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