This must be the easiest ever pumpkin cheesecake!
You'll only need six common low-carb ingredients, plus water, and there's no baking and no crust required! The cheesecake mixture takes just about 15 minutes to prepare, plus a couple of hours chilling in the fridge. That's it!
And if pumpkin is not your thing, check out some of these tasty recipe variations:
- Keto Chocolate & Mint Cheesecake Fluff, With black cacao and vibrant green swirls, this dessert is perfect for the spooky season.
- No Bake Keto White Chocolate & Raspberry Cheesecake, a delicious flavor combination that always works.
- Fluffy Keto Strawberry Cream, our reader's favorite.
Preparation time
Hands-on: 15 minutes
Overall: 2 hours
Nutritional values (per serving, about 130 g/ 4.6 oz)
Total Carbs | 5.3 | grams |
Fiber | 1.1 | grams |
Net Carbs | 4.2 | grams |
Protein | 4.4 | grams |
Fat | 25.6 | grams |
of which Saturated | 16.3 | grams |
Energy | 255 | kcal |
Magnesium | 12 | mg (3% RDA) |
Potassium | 122 | mg (6% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%)
Ingredients (makes 8 servings)
- 1 tbsp gelatin powder (11 g/ 0.4 oz)
- 1/2 cup water (120 ml/ 4 fl oz)
- 1 cup cream cheese (240 g/ 8.5 oz)
- 1 1/2 cups heavy whipping cream (360 ml/ 12 fl oz)
- 1 cup pumpkin puree (200 g/ 7.1 oz) - you can make your own
- 2 to 3 tsp pumpkin pie spice mix (you can make your own)
- 1/2 cup Erythritol, Swerve or Allulose (100 g/ 3.5 oz)
Instructions
- In a small cup or bowl, sprinkle the gelatin over 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
- Place the pumpkin puree, sweetener and pumpkin pie spice in a sauce pan. Bring to a simmer over a low heat.
- Add the bloomed gelatin and stir until it's fully dissolved.
- Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.
- Add the whipping cream and cream cheese to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
- Add the cooled pumpkin mixture.
- Beat until well combined. Pour into a container or a pie dish.
- Refrigerate for at least an hour or until set.
- Serve as an after dinner dessert or for breakfast. To store, refrigerate for up to 5 days.
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