Keto pumpkin cheesecake with whip cream

Keto pumpkin cheesecake with whip cream

Ingredients

12 ounces cream cheese, softened

1 – 15 ounce can unsweetened pumpkin puree

1/2 cup, 2 teaspoons of confectioners erythritol or stevia

3 teaspoons pure vanilla extract

2 tablespoons Pumpkin Pie Spice

1 tablespoon Cinnamon

1 cup heavy cream

1/2 cup of crushed almonds(optional)

Directions

Before you start put one mixer bowl in the freezer while you are adding all the other ingredients.

In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.

Add the 1/2 cup of erythritol, 2 teaspoons of vanilla extract, cinnamon and pumpkin pie spice to the mixture. Put that aside

Grab the mixer bowl from the freezer ; add 1 cup heavy cream, erythritol and 1 teaspoon of vanilla extract into the bowl. Whisk on high speed until medium to stiff peaks form for about a minute

Slowly mix both ingredients with a spatula until all ingredients are well incorporated.You can add crushed almonds on top if you like

Refrigerate for an hour before serving

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