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Low-Carb Gluten-Free Pumpkin Cheesecake Recipe

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Low-Carb Gluten-Free Pumpkin Cheesecake Recipe makes 10 servings at about 5 grams of carbohydrates per slice.

Ingredients

Units Scale

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

  1. Mix all the ingredients together, then press them into a pie pan. Bake for 4 minutes at 400° F.

Filling Instructions

  1. Mix all the ingredients together thoroughly, and pour them into the crust.
  2. Bake at 400° F until set, about 15 minutes.

Find it online: https://www.carbsmart.com/low-carb-gluten-free-pumpkin-cheesecake-recipe.html

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