Keto Maple Pecan Pumpkin Cheesecake | Thanksgiving Dessert!

Keto Maple Pecan Pumpkin Cheesecake | Thanksgiving Dessert!

Crust Ingredients:
1.5 Cups Pecan Pieces
6 Tbsp Swerve
6 Tbsp Butter, melted

Crust Directions:
1. Stir all Ingredients together.
2. Put in a sprayed 9x13 pan.
3. Spread to cover the pan.
4. Put in the fridge.

Cheesecake Ingredients:
24 oz Cream Cheese, softened
3/4 Cup Allulose
3 Eggs
3 Tbsp Almond Flour
1/3 Cup Sour Cream or Yogurt
1/4 Cup Maple Syrup (I used Choc Zero Maple Pecan)
30 oz Canned Pumpkin

Cheesecake Directions:
1. Preheat oven to 350.
2. Combine cream cheese and allulose in mixer and stir until smooth.
3. Add remaining ingredients and mix until incorporated.
4. Pour mixture over crust.
5. Smooth top of cheesecake.
6. Bake for 50-60 minutes. Start checking it around 50 minutes to see if it’s done.
7. Let cool to room temperature.
8. Add topping.
9. Put in fridge overnight or about 6 hours.

Topping Ingredients:
1 Cup Heavy Cream
2/3 Cup Maple Syrup (I used Choc Zero Maple Pecan)
3/4 Cup Pecan Pieces

Topping Directions:
1. Combine Cream and Syrup in pan over medium heat.
2. Let simmer/boil until thick. Will take about 25 minutes. Should be able to move the liquid in the pan and see the bottom of the pan for a bit.
3. Add pecans.
4. Pour over cheesecake.
Nutrition:
Servings: 32

Per Serving:
Calories: 214
Fat: 18.5
Protein: 3.3
Carbs: 17.8
Fiber: 7.9
Sugar Alcohol/Allulose: 6.8
Net Carbs: 3.1

Видео Keto Maple Pecan Pumpkin Cheesecake | Thanksgiving Dessert! канала Slapastick Keto