Low-Carb Pumpkin Pecan Cheesecake
The only way to make pumpkin cheesecake taste even better is to add pecans! This low-carb pumpkin pecan cheesecake is a fall favorite.
Servings 10 servings
Calories 407kcal
Equipment
- Mixing Bowl
- Springform Pan
Ingredients
Keto Crust
- 1 1/2 cups Almond Flour
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla
- 1/4 tsp Pumpkin Pie Spice
- 6 tbsp Butter melted
Filling
- 24 ounces Cream Cheese softened
- 3 large Eggs
- 1/2 cup Pumpkin Puree
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 3 tbsp Sugar-free Caramel Sauce
- 1 tsp Vanilla
- 1 cup Chopped Pecans
Instructions
- Preheat the oven to 350 degrees.
- Blend together the crust ingredients in a mixing bowl.
- Press the crust into the bottom of a well greased 9 inch springform pan.
- Bake for 8 minutes, and let cool.
- Beat together the cream cheese and ½ cup Swerve until smooth and cream.
- Add in the eggs, pumpkin puree, caramel sauce and vanilla, and blend until well combined.
- Fold in the pecans.
- Spread the filling over the crust in the springform pan.
- Bake for 30 minutes.
- Turn the oven off, and leave the cheesecake in the oven for another 30 minutes.
- Remove and let cool to room temperature before chilling for at least 2 hours before serving.
Notes
Calories: 407 Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.