This keto pumpkin cheesecake recipe includes a recipe for a keto cheesecake crust that is irresistible.
Preheat the oven to 350 degrees.
Place crust ingredients into a food processor and pulse until a soft dough forms.
Press dough into a greased 7" spring form pan. Bake for 12-15 mins. Let cool.
In a stand mixer, combine cream cheese, pumpkin puree and Swerve. Mix until well combined, about 3 mins.
Add whipping cream, salt, pumpkin pie spice and vanilla. Whip until mixture starts to thicken and is completely smooth, about 5 minutes.
Pour mixture onto cooled crust and spread evenly. Place in the freezer for 3 hours or in the fridge overnight to set.
Combine whipping cream and swerve and beat together until stiff peeks form.
Pipe topping onto the cake and dust with cinnamon (optional) before serving.
Calories: 219
Net Carbs: 3.5 Net Carbs Per Serving