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Low Carb Pumpkin Cheesecake




  • 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


  Nutrition Information:

Recipe makes 8 Servings
(Calories: 377)

@ 6.3 NET carbs,  33 fat, 12.7 protein



  • 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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