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Low-Carb Gluten-Free Pumpkin Cheesecake Recipe
Low-Carb Gluten-Free Pumpkin Cheesecake Recipe makes 10 servings at about 5 grams of carbohydrates per slice.
- Category: Low-Carb, Gluten-Free
Ingredients
Units
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Crust Ingredients
- 2 cup ground almonds
- 1/2 cup butter, melted
- 1 tablespoon Splenda
Filling Ingredients
- 16 ounces cream cheese
- 3 eggs
- 1 cup canned pumpkin (canned or fresh, cooked – not pumpkin pie filling)
- 1/2 cup Splenda
- 1 tablespoon pumpkin pie spice
Instructions
Crust Instructions
- Mix all the ingredients together, then press them into a pie pan. Bake for 4 minutes at 400° F.
Filling Instructions
- Mix all the ingredients together thoroughly, and pour them into the crust.
- Bake at 400° F until set, about 15 minutes.
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