A keto pumpkin cheesecake recipe with cannabutter
Fall recipes that include ingredients and flavors of the season like pumpkin tend to be really sweet and overall, unhealthy choices, and that is why we only indulge in them a couple of times each year, but what if we told you that with this cheesecake recipe, you wouldn’t have to feel guilty anymore. That’s right, though keto pumpkin cheesecake certainly envelopes the delicate sweetness of nature, here you’ll find nothing but wholesome deliciousness that you will want to make all year-round.
Why it’s better to go keto
The whole point of a keto diet is to avoid unnecessary carbs by cutting out things that are easy to digest like sugars and adding in solid power providing proteins that are more difficult for the body to break down so that you will feel fuller longer without gaining weight. For many people, this small shift in diet is life-changing, as it allows them to lose weight and burn fat while building muscle.
Keto pie crust recipe
This is one of the easier keto recipes out there, and while it’s the first step in this pumpkin cheesecake recipe, it can also be used to make pies. The biggest difference here is that you will need a square 8x8 pan instead of a pie pan. You will also notice that this is where we add the potent cannabutter to infuse the dish, as the crunchy sweetness does wonders to hide the earthy flavor.
- 1 cup almond flour
- 2 tablespoons cannabutter (melted)
- 2 tablespoons erythritol
- ½ teaspoon pumpkin spice
- Medium bowl
- Mixing spoon
- 8x8 baking pan
- Parchment paper
Preheat the oven to 325°F.
Add the melted cannabutter along with the erythritol to a medium bowl, and then thoroughly combine the two ingredients.
Now slowly add the pumpkin spice, followed by the almond flour in small portions, mixing everything together as you go.
Once the mixture is well blended, it’s time to line the baking dish with parchment paper before transferring the keto pie crust to it.
Press the mixture into the bottom of the baking pan until it is flat and even, and then pop it into the oven to bake for 10 minutes.
Remove the baked keto pie crust from the oven and allow it to cool while you prepare the filling.
Keto pumpkin cheesecake recipe
Once you try one of these keto pumpkin cheesecake bites, you will immediately be hit with the delightful cold texture and taste that you’d get with a pumpkin pie, only, it will be just a little bit crunchier, with an undeniable hint of nuts that compliments the dessert quite well. It’s great on its own, or for an extra special treat, you can top it with whipped cream, ice cream, or syrup.
Preparation time: 10 minutes
Cooking time: 50 minutes
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup erythritol
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 2 eggs
- 1 8x8 square keto pie crust
- Large bowl
- Electric mixer
Beat the cream cheese and erythritol together in a large mixing bowl until the mixture turns smooth and creamy.
Now add the spices, eggs, vanilla, and pumpkin puree to the mix, before stirring it all together with an electric mixer on high until the ingredients are thoroughly combined.
Pour the filling over top of the square keto pie crust, and then spread it out as evenly as you can before baking it in the oven for 4 minutes, or until the middle goes firm and jiggly like what you’d expect from pumpkin pie.
Cool the cheesecake in the oven before serving for the best taste and texture possible.