Low-carb pumpkin cheesecake

An indulgent low-carb dessert with no added sugar and a gluten-free crust

If you are looking for an indulgent dessert to satisfy your cravings, while also keeping things low-carb, this cheesecake is for you! Sweetened with Swerve, the flavor is sweet and delicious without all of the added sugar.

I use a 9 inch springform pan, and cut the cheesecake into little bites. I like to store them in an airtight container in the freezer for whenever I want a little dessert.

This cheesecake is considered keto, low-carb and gluten free.

Low-carb pumpkin cheesecake (12 slices)

Ingredients

Cheesecake Crust

• 2 cups almond flour

• 3 tbsp Swerve brown sugar

• 1/3 cup butter room temperature

• 1/4 tsp pumpkin pie spice

• 1/8 tsp salt

Cheesecake Filling

• 12 ounces cream cheese (1.5 packages)

• 3/4 cup pumpkin puree

• 3/4 cup Confectioner Swerve

• 3/4 cup heavy whipping cream

• 1.5 tsp vanilla

• 1/4+ 1/8 tsp salt

• 1.5 tsp pumpkin pie spice

Instructions

1. Preheat the oven to 350 degrees.

2. Combine crust ingredients and mix until a soft dough forms.

3. Press dough into a greased 9 inch spring form pan. Bake for 12-15 mins. Cool completely.

4. Combine cream cheese, pumpkin puree and Brown Swerve and mix until well combined.

5. Add whipping cream, salt, pumpkin pie spice and vanilla. Whip until mixture is completely smooth, about 5 minutes.

6. Pour mixture onto cooled crust and spread evenly. Cover and place in the freezer for 3 hours or in the fridge overnight to set.

7. Top with sugar free spray whip cream.

Only ~3g net carbs per slice when cut into 12 slices!