It is that pumpkin spice time of year again!
This autumn, you can count on this delicious Keto Zone Pumpkin Cheesecake recipe to scratch your pumpkin spice itch.
Made with pumpkin puree, MCT Oil Powder, and organic spices, this recipe is full of flavor and nutrition.
With an almond flour crust and erythritol used as a sweetener, our Keto Zone Pumpkin Cheesecake recipe is both gluten-free and low-carb.
You can enjoy this tasty treat while still burning fat in the Keto Zone!
2 cups blanched almond flour
1/4 cup grass-fed butter, melted
1 teaspoon organic ceylon cinnamon powder
1/2 teaspoon vanilla
2 cups organic cream cheese, softened
1 cup erythritol
2/3 cup organic heavy whipping cream
2/3 cup organic pumpkin puree
1 scoop Unflavored MCT Oil Powder
1 teaspoon organic ceylon cinnamon
1/2 teaspoon organic ginger powder
1/4 teaspoon organic clove powder
1/4 teaspoon organic nutmeg powder
1 teaspoon vanilla
Yields: 12 Slices
Serving Size: 1 Slice
Calories: 350 kilocalories
Fat: 35 grams
Total Carbohydrates: 8 grams
Fiber: 4 grams
Net Carbs: 4 grams
Protein: 6 grams
Can monk fruit be used in place of erythritol? Thank you
Yes! Monk fruit can replace erythritol.
What can I use instead of the Mct oil powder? I haven’t had the opportunity to purchase it yet, but would really like to make this recipe. Thank you
I did get to order the MCT oil Powder and make this cheesecake. It is delicious. Thank you.