PCOS Keto Cheesecake - Pumpkin Swirl Cheesecake
Nutrition per Serving
250
Calories
6g
Protein
8g
Carbs
20g
Fat
Grocery list: Almond flour, unsalted butter, erythritol, cream cheese, vanilla extract, eggs, pumpkin puree, pumpkin pie spice. This recipe is low in GI, with almond flour (GI 0) and erythritol (GI 1).
Ingredients
For the crust: 1 cup almond flour (120g), 3 tbsp unsalted butter (45g), 1 tbsp erythritol (15g). For the filling: 16 oz cream cheese (450g), 1/2 cup erythritol (120g), 1 tsp vanilla extract (5g), 2 large eggs, 1/2 cup pumpkin puree (120g), 1 tsp pumpkin pie spice (5g)
Instructions
1. Preheat oven to 350°F (175°C). 2. Combine almond flour, melted butter, and erythritol to form the crust. Press into the bottom of a springform pan. 3. Beat cream cheese, erythritol, and vanilla extract until smooth. Add eggs one at a time, beating well after each. 4. Pour half of the cream cheese mixture over the crust. Add pumpkin puree and pumpkin pie spice to the remaining mixture. 5. Pour the pumpkin mixture over the cream cheese layer. Use a knife to swirl the layers. 6. Bake for 50 minutes. Let cool before serving.
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