Cheesecake Crust:

2 cups pecans (chopped finely)

½ cup coconut flakes unsweetened (chopped finely)

3 tbsp keto sweetener (monk fruit/stevia powder/allulose)

Pumpkin Filling:

24 oz. cream cheese softened

1 cup pumpkin purée

1 cup keto sweetener (monk fruit/stevia/allulose)

4 large eggs

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon cloves

1 tsp vanilla extract

Preheat oven to 350 F. Line the bottom of a 9×13 pan with parchment paper (or use coconut oil).

Crust Instructions:

Mix pecans, coconut in a food processor or mixer well. Add sweetener, mix well. Melt butter and mix until mixture just holds together (don’t over mix in food processor or you will create nut butter).

Bake in oven for 10 minutes to set. Cool for 20 minutes.

Cheesecake filling:

Add softened cream cheese to food processor or mixer and beat well until smooth (use room temp/warm cream cheese to ease the process).

Add pumpkin purée, keto sweetener, spices and vanilla to cream cheese mixture and pulse to blend well. You may need to scrape down sides to incorporate all ingredients well.

Add eggs and mix just until blended. You don’t want to add too much air to the mixture so pulse on the food processor or low speed on mixer.

Pour cheesecake filling over crust. Bake for 35 – 45 minutes or until the edges are slightly golden and the center only jiggles slightly.

Cool to room temperature. Then Refrigerate for at least 3 – 4 hours. Cut into bars and enjoy!

Keto Pumpkin Cheesecake

Cheesecake Crust:

2 cups pecans (chopped finely)

½ cup coconut flakes unsweetened (chopped finely)

3 tbsp keto sweetener (monk fruit/stevia powder/allulose)

Pumpkin Filling:

24 oz. cream cheese softened

15 oz. pumpkin purée (approx. 1 ½ cups)

1 cup keto sweetener (monk fruit/stevia/allulose)

3 large eggs

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon cloves

1 tsp vanilla extract

Preheat oven to 350 F. Line the bottom of a 9” springform pan with parchment paper (or use coconut oil). Fill a metal pan with 1” water and place on lowest rack in the oven. Cake will bake in middle rack.

Crust Instructions:

Mix pecans, coconut in a food processor or mixer well. Add sweetener, mix well. Melt butter and mix until mixture just holds together (don’t over mix in food processor or you will create nut butter).

Bake in oven for 10 minutes to set. Cool for 20 minutes.

Cheesecake filling:

Add softened cream cheese to food processor or mixer and beat well until smooth (use room temp/warm cream cheese to ease the process).

Add pumpkin purée, keto sweetener, spices and vanilla to cream cheese mixture and pulse to blend well. You may need to scrape down sides to incorporate all ingredients well.

Add eggs and mix just until blended. You don’t want to add too much air to the mixture so pulse on the food processor or low speed on mixer.

Pour cheesecake filling over crust. Bake for ~50 minutes and the center jiggles slightly. Shut off oven and cool in oven for 45 minutes to 1 hour.

Cool to room temperature. Then Refrigerate for at least 3 – 4 hours. Cut into bars and enjoy!