LOW CARB KETO PUMPKIN CHEESECAKE RECIPE

INGREDIENTS
Almond Flour Cheesecake Crust

1. 1 1/2 cup Blanched almond flour
2. 1/2 cup Vital Proteins Collagen Peptides (or whey protein powder)
3. 3 tbsp Erythritol
4. 1/3 cup Butter (melted)
5. 1 tsp Vanilla extract
6. Pumpkin Cheesecake Filling
7. 24 oz Plain cream cheese (softened)
8. 1 cup Pumpkin puree
9. 1 1/4 cup Powdered erythritol
10. 3 large Eggs (at room temperature)
11. 1 tsp Pumpkin pie spice
12. 1/2 tsp Cinnamon
13. 1 tsp Vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. (You can also try greasing well.)
2. To make the almond flour cheesecake crust, stir the almond flour, collagen or protein powder, and erythritol together.
3. Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for about 12-15 minutes, until barely golden. Let cool at least 10 minutes.
5. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla. Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
6. Pour the filling into the pan over the crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.)

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