keto pumpkin cheesecake
Here’s a detailed recipe for a delicious keto pumpkin cheesecake:
Ingredients:
1 box sugar-free cheesecake pudding mix (approximately 1.5 oz)
1.5 cups heavy whipping cream
4 oz cream cheese, softened
1/2 cup pumpkin puree (canned or homemade)
A few dashes of pumpkin spice (adjust to taste)
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Instructions:
Prepare the Cream Cheese Mixture:
In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
Combine the Pudding Mix:
In a separate bowl, whisk together the sugar-free cheesecake pudding mix with the pumpkin puree until well blended.
Whip the Cream:
In another bowl, whip the heavy cream until it forms stiff peaks.
Mix Everything Together:
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Then fold in the pumpkin mixture until well blended.
Add Spices:
Sprinkle in a few dashes of pumpkin spice, adjusting to your taste preference, and gently fold it into the mixture.
Chill and Serve:
Transfer the mixture into serving dishes or a single bowl. Chill in the refrigerator for at least an hour to allow the flavors to meld and the texture to firm up.
Enjoy:
Serve chilled and enjoy your creamy, keto-friendly pumpkin cheesecake
