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Taffiny Elrod
2 min read
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Keto Pumpkin Cheesecake

pumpkin cheesecake
Pumpkin Spice Caramel Keto Chow goodness in a quick, simple cheesecake that you can eat for breakfast.
5 from 1 vote
Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Servings 3cheesecakes
Calories 314kcal

Ingredients

Instructions

  • Preheat the oven to 325 degrees.
  • Prepare three 4-inch pie pans by buttering them well.
  • Soften the cream cheese by placing it in a bowl and beating with an electric mixer.
  • Then add the rest of the ingredients and blend until fully combined and completely smooth.
  • Pour the mixture into the prepared pie pans and place the pans on a cookie sheet.
  • Bake at 325 degrees for 15-20 minutes, or until the tops are set but the pies are still slightly soft in the center.

Video

YouTube Thumbnail

Notes

Note: If you don’t have small pie pans you can use one 9-inch pie pan. Bake the pie for 25-30 minutes.
Keyword Chef Taffiny Elrod, Keto Chow, Pumpkin Spice Caramel

Nutrition Facts
Keto Pumpkin Cheesecake
Serving Size
1 cheesecake
Amount per Serving
Calories
314.4
% Daily Value*
Fat
24.25
g
37
%
Saturated Fat
12.75
g
80
%
Trans Fat
0.78
g
Polyunsaturated Fat
1.34
g
Monounsaturated Fat
6.5
g
Cholesterol
189.13
mg
63
%
Sodium
459.77
mg
20
%
Potassium
700.54
mg
20
%
Carbohydrates
9.01
g
3
%
Fiber
3.18
g
13
%
Sugar
4.14
g
5
%
Sugar Alcohol
0.05
g
Net Carbs
5.78
g
Protein
16.32
g
33
%
Vitamin A
4020.42
IU
80
%
Vitamin C
46.97
mg
57
%
Calcium
349.64
mg
35
%
Iron
1.57
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.