Get ready to indulge in the cozy flavors of fall with our delectable low-carb pumpkin spice cheesecake, a mouthwatering twist on a classic favorite. This delightful dessert is not only irresistibly delicious but also incredibly quick and easy to prepare, making it a perfect treat for those moments when you’re craving something sweet without the guilt.
Creating a Crave-Worthy Crust: To kick things off, we have the option of crafting a faux graham cracker crust for our low carb cheesecake. In a ramekin or mug, combine melted butter, almond flour, a touch of brown sugar substitute (such as Lakanto Golden Monkfruit), and a few drops of graham cracker flavoring for that authentic crust experience. Press the mixture down firmly to create the base.
The Creamy Pumpkin Spice Filling: Now, let’s dive into the creamy and aromatic pumpkin spice filling. In a small bowl, whisk together cream cheese, an egg, a hint of vanilla extract, your choice of sweetener (we recommend Monkfruit or Allulose for that natural sweetness), velvety pumpkin puree (make sure it’s not pumpkin pie filling), and a dash of pumpkin pie spice. Mix until smooth, and don’t worry if there are a few lumps—it’ll still turn out wonderfully flavorful.
Baking to Perfection: Pour the pumpkin spice cheesecake mixture over your crust in the ramekin and pop it into the microwave at 50% power for approximately four minutes or until the cheesecake has set. Allow it to cool for about 15 minutes in the fridge.
Final Touches: Once your low-carb pumpkin spice cheesecake has chilled, it’s time for the finishing touches. Top it with a dollop of zero-sugar whipped cream and a sprinkling of pumpkin spice, transforming this simple treat into a sublime autumn delight.
Savor the Season: With our easy-to-follow recipe, you can enjoy the comforting flavors of fall in a guilt-free low-carb cheesecake. Whether it’s a cozy evening by the fireplace or a festive family gathering, this pumpkin spice dessert is sure to be a crowd-pleaser. Plus, it’s ready in less than 30 minutes, leaving you more time to savor the season.
30-Minute Low Carb Pumpkin Cheesecake
Ingredients
For the Crust:
- 1/2 tbsp butter melted
- 1 tbsp almond flour
- 1 tsp brown sugar substitute I like Lakanto Golden Monkfruit
- 2 – 3 drops of graham cracker flavoring optional
For the Pumpkin Cheesecake Filling:
- 3 oz cream cheese room temperature
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 tbsp sweetener of choice I like Monkfruit or Allulose
- 1 tbsp pumpkin puree not pumpkin pie filling
- 1 tsp pumpkin pie spice
Instructions
For the Crust (these steps are optional)
- In a ramekin or mug, combine melted butter, almond flour, brown sugar substitute and a few drops of graham cracker flavoring with a fork.
- Press the mixture down firmly with the fork or your fingers to create the base.
For the Pumpkin Cheesecake Filling
- In a small bowl, whisk together cream cheese, egg, vanilla extract, sweetener, pumpkin puree and pumpkin pie spice.
- Mix until smooth, and don't worry if there are a few lumps, they will cook down in the microwave.
- Pour the pumpkin spice cheesecake mixture over your crust in the ramekin and pop it into the microwave at 50% power for approximately four minutes or until the cheesecake has set.
- Allow it to cool for about 15 minutes in the fridge before serving.
Video
@lowcarblolita Ready in less than 30 minutes, this easy, low-carb pumpkin cheesecake is sugar-free, but full of flavor! 
Full recipe link in bio. Nutrition
Embrace the warmth of autumn with every bite of our low-carb pumpkin spice cheesecake. The delightful combination of creamy, spicy, and sweet flavors will make this dessert your go-to treat for fall and beyond. So, why wait? Whip up this mouthwatering masterpiece and satisfy your cravings in a healthier, delicious way.
The post 30 Minute, Low Carb Pumpkin Cheesecake appeared first on Low Carb and Keto Recipes, Tips.
