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Keto Thanksgiving Recipe for Pumpkin Pie Cheesecake Dessert



I'm sorry, Keto lovers, but OG pumpkin pie is probably outside of this holiday season. Traditional pie crust is full of carbohydrates, and starchy pumpkins like squash and butternut squash are some of the first vegetables to be spoiled by your keto-friendly food planning. (What is on this grocery list? These healthy, high-fat keto foods anyone can add to their diet.)

This keto dessert weighs 12 grams of carbs per slice. As long as you make room for the dessert – or more precisely, for the carbohydrates in this dessert – you stay in the ketosis and have the feeling that you have won the holiday. But in any case: Ro makes keto lodges, this recipe is rich in calories and fat ̵

1; something to keep in mind, but nothing that keeps you from eating a piece of cake on holiday that made cake basically famous , Not keto and more like a kind of apple pie? Here are some brilliant backhacks that will make your apple pie healthier.

(PS Need a prescription for gluten-free pumpkin pie? How about a paleo pumpkin pie without crust? We have both.)

keto Thanksgiving recipe ideas with the Complete Keto Thanksgiving Menu.

src = "http://www.shape.com/sites/shape.com/files/u896 Pumpkin Cheesecake

Makes 8 servings [Ingredients

For the crust:

  • 1 1/2 cups of almond flour
  • 1/2 teaspoon of cinnamon
  • 1 / 4 teaspoons of Himalayan Rose Salt
  • 1/4 cup extra pure coconut oil, melted
  • 1/2 teaspoon pure vanilla extract

To bottel:

  • 2 8 ounce packages of cream cheese, softer
  • 1 / 2 cup pumpkin puree
  • 2 eggs
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon granulated stevia [1 9659015] To topping:

    • 3/4 cup whipped cream
    • 1/2 teaspoon pure vanilla
    • 1 teaspoon of granulated stevia
    • Pumpkin pie spice, for garnish

    To make the crust: Preheat the oven to 325 ° C Key combine all ingredients. Stir well to combine. Press in the bottom and top of a 9-inch pie plate. Bake for 10 minutes. Cool for 5 minutes.

  • Filling: In a large bowl, mix cream cheese and pumpkin with the electric mixer at medium to low speed until well blended. Add the eggs one at a time and beat until fully absorbed. Add pumpkin pie spice and stevia; beat until well mixed. Pour into the cake cup. Bake for 30 minutes or until the middle is set (there is a tear at the edge). Cool completely on the grate. When preparing, cover and chill.
  • To make the topping: Mix cream, vanilla and stevia in a medium bowl. Mix with an electric mixer at medium speed until stiff peaks are formed. Distribute evenly on cake. Sprinkle with pumpkin pie spice. Chill until served.
  • Nutrition information (per serving): 542 calories, 53 g total fat (29 g saturated fat), 130 mg cholesterol, 284 mg sodium, 12 g carbohydrates, 3 g fiber, 4 g sugar, 10 g protein


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