BREAKFAST - LUNCH - DINNER - SNACKS - SIDES - DESSERTS
DESSERT
KETO NO BAKE PUMPKIN PIE CHEESECAKE
THE PREPARATION
THE EXECUTION
The Crust 3/4 cup Almond Flour 1/2 cup Flaxseed Meal 1/4 cup Butter 1 tsp. Pumpkin Pie Spice 25 drops Liquid Stevia
1. Combine all of the dry ingredients for the crust and mix together well. 2. Add butter and liquid stevia to the dry ingredients and mash together until a dough forms. 3. Roll the dough into small spheres and place in your small tart pans. 4. Press the dough until it reaches and goes up the side of the tart pan. 5. Combine all of the ingredients for the filling. 6. Use an immersion blender to blend together the filling ingredients. 7. Once smooth, spread the filling ingredients into the crust and place in the refrigerator for at least 4 hours. 8. Take out of the refrigerator, slice, and serve with whipped cream if wanted.
The Filling 4 oz. Cream Cheese 1/3 cup Pumpkin Puree 2 tbsp. Sour Cream 1/4 cup Heavy Cream 3 tbsp. Butter 1/4 tsp. Pumpkin Pie Spice 25 drops Liquid Stevia
This makes a total of 8 servings of Keto No Bake Pumpkin Pie Cheesecake. Each serving comes out to be 265 Calories, 25.3g Fats, 3g Net Carbs, and 5g Protein.
