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The crust in this keto pumpkin cheesecake is made with almond flour and is based on the original low carb cheesecake recipe. However, this time I replaced some of the almond flour with Vital Proteins Collagen Peptides. Because protein powder - including collagen - acts as a binder in baking, similar to the gluten (also a protein) found. You can have Keto Pumpkin Cheesecake using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Keto Pumpkin Cheesecake

1. Prepare 1 1/2 cup of almond flour.
2. Prepare 1/2 cup of collagen or whey protein powder.
3. You need 3 table spoon of powdered erythritol sweetner.
4. Prepare 1/3 cup of melted butter.
5. It's 1 tsp of vanilla extract.
6. It's of Pumpkin cheesecake filling.
7. You need 3 of block(24oz) cream cheese softened.
8. It's 1 cup of pumpkin purée (I steamed fresh pumpkin).
9. You need 1 1/4 cup of powdered erythritol sweetener.
10. Prepare 3 of eggs at room temp.
11. It's 1 tsp of pumpkin spice.
12. It's 1/2 tsp of cinnamon.
13. You need 1 tsp of vanilla extract.

KETO PUMPKIN CHEESECAKE made extra easy and adorable in a muffin tin! Every time we get a slightly chilly breeze rolling through here, I immediately look up the weather.. Cheesecake is the quintessential keto dessert for a reason. It's creamy, perfectly sweet, and easy to fit into your low-carb diet.

Keto Pumpkin Cheesecake step by step

1. Preheat the oven to 350 F.
2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time..
3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints..
4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly..
5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve..

And when you combine it with pumpkin? Pumpkin cheesecake is a delicious fall dessert that I know you enjoy. This keto cheesecake is the perfect dessert to. Mix all ingredients until well combined, and the dough has formed. Remove from oven and set aside.