Low
Carb Pumpkin Cheesecake
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Ingredients:
- 3 (8 ozs) packages
Neufchatel cheese, softened
- 1/2 cup sour cream
- 12 ozs canned
pumpkin (no sugar added)
- 4 egg
- 1 cup almond flour
- 5 T melted unsalted
butter
- 1/4 cup vanilla whey
protein powder
- 1 T vanilla
- 1 cup Splenda sugar
substitute or xylitol sugar substitute
- 3 T Splenda sugar
substitute or xylitol sugar substitute
- 1 T cinnamon
- 1 t nutmeg
- 1/2 t cinnamon
- 1/2 t nutmeg
- 1/2 t allspice
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Nutrition Information:
 Recipe makes 8 Servings
(Calories: 377)
@ 6.3 NET carbs,
33 fat, 12.7 protein
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Directions:
-
Preheat oven
to 350oF.
-
For
CRUST: Combine almond flour, whey powder, 3
tablespoons Splenda (or Xylitol) 1 tablespoon cinnamon,
and 1 teaspoon nutmeg.
-
Add 5
tablespoons melted butter and mix well.
-
Spray a deep
dish pie plate or round baking dish with non-stick
spray.
-
Pour almond
flour mixture into baking dish.
-
Pat crust
with hands to flatten and spread evenly.
-
Cook for 10
to 15 minutes.
-
Let
completely cool.
-
For
CHEESECAKE: Preheat oven to 325oF.
-
Put
remaining ingredients except eggs in a mixing bowl and
blend until mixed thoroughly and smooth.
-
Beat in eggs
one at a time and make sure they are completely blended
with mixture.
-
Make sure
that there are no lumps in mixture.
-
Pour over
cooled crust and put into the oven with a pan of water
on the lower rack.
-
Bake for 1
hour.
-
Make sure
cheesecake is completely cooked by using a toothpick.
Insert toothpick into center. If it comes out wet and
soupy, cook cheesecake for 15 minutes more. If it comes
out with just small amounts sticking to it, remove and
refrigerate. Serve cold.
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