Keto / Low Carb Pumpkin Cheesecake
Be ready for the Holidays with this Low Fat & Low Carb Cheesecake that will have everyone enjoying dessert!
450 grams low fat cottage cheese (I use Good Culture)
200 grams canned pumpkin (not pie filling, pure packed canned pumpkin)
100 grams raw whole eggs
66 grams (equivalent of 2 large eggs) egg whites
2 grams vanilla extract
2 grams caramel extract
16 grams pumpkin pie spice
30 grams egg white powder
1 gram stevia powder
Combine all ingredients in a food processor and blend until smooth
If using a Springform pan, test with water to make sure it doesn’t leak. If it does, consider using a parchment paper lining.
Lightly spray the inside of the pan/plate with butter or non stick spray. Pour mixture into a 6 or 8” Springform pan or 10” pie plate and bake at 350 degrees for 45 minutes
Let cool on counter and transfer to fridge for at least 45 minutes, overnight is best.
If using a springform pan: Remove from fridge and place the springform pan on a raised surface and undo the spring.
Slice into 8 pieces
Protein 13 grams
Total Carbs 5.2 grams
Net Carbs 3.8 grams
Fat 2.7 grams