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Keto Pumpkin Cheesecake
Keto Pumpkin Cheesecake

Before you jump to Keto Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit As Well As Healthy.

One thing that some of you may already recognize is that by ingesting the right foods can have a huge effect on your health. It’s also advisable to understand that there are foods that you’ll want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. The foods that you get from these fast food places are usually foods that are extremely unhealthy, loaded with fat and usually have little to no nourishment. In the following paragraphs we’re going to be going over foods that you should be eating that can help you stay in good health.

Also when you are trying to find a snack to hold you over between meals, reach for a handful of nuts or perhaps seeds. Almost all nuts will have a lot of protein and you can also find that many nuts and seeds will also provide your system with essential Omega-3 and Omega-6. These fatty acids are necessary to helping your body produce the proper quantities of hormones your body needs for a healthy way of life. Some of these hormones that are needed can only be created by having these fatty acids in your diet.

For those of you who want to start living a healthier life the tips above are able to help you do that. The one thing that you should actually avoid is all of the processed foods which you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to keto pumpkin cheesecake recipe. To make keto pumpkin cheesecake you need 13 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Keto Pumpkin Cheesecake:
  1. Prepare 1 1/2 cup almond flour
  2. Use 1/2 cup collagen or whey protein powder
  3. Use 3 table spoon powdered erythritol sweetner
  4. Get 1/3 cup melted butter
  5. Use 1 tsp vanilla extract
  6. Prepare Pumpkin cheesecake filling
  7. You need 3 block(24oz) cream cheese softened
  8. Use 1 cup pumpkin purée (I steamed fresh pumpkin)
  9. Take 1 1/4 cup powdered erythritol sweetener
  10. Get 3 eggs at room temp
  11. You need 1 tsp pumpkin spice
  12. Provide 1/2 tsp cinnamon
  13. Get 1 tsp vanilla extract
Instructions to make Keto Pumpkin Cheesecake:
  1. Preheat the oven to 350 F
  2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time.
  3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints.
  4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly.
  5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve.

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