Description
Indulge in the delightful flavors of fall with this Low-Carb Pumpkin Pecan Cheesecake. This creamy dessert combines the rich taste of pumpkin and warm spices, enhanced by crunchy pecans that add a satisfying texture. Perfect for family gatherings, cozy evenings, or as a sweet treat for yourself, this cheesecake is low in carbs yet packed with flavor. With an easy-to-follow recipe, you’ll be impressing everyone with your baking skills in no time!
Ingredients
Scale
- 1 1/2 cups Almond Flour
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla
- 1/4 tsp Pumpkin Pie Spice
- 6 tbsp Butter (melted)
- 24 ounces Cream Cheese (softened)
- 3 large Eggs
- 1/2 cup Pumpkin Puree
- 1/2 cup Swerve Confectioner’s Sugar Substitute
- 3 tbsp Sugar-free Caramel Sauce
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, Swerve confectioner's sugar substitute, vanilla, pumpkin pie spice, and melted butter until crumbly. Press into the bottom of a greased 9-inch springform pan.
- Bake crust for about 8 minutes; allow to cool completely.
- In another bowl, beat softened cream cheese and Swerve until smooth. Add eggs, pumpkin puree, caramel sauce, and vanilla; blend until well combined.
- Fold in chopped pecans and pour the filling over the cooled crust.
- Bake for approximately 30 minutes; turn off oven and let sit for another 30 minutes.
- Cool to room temperature before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 330
- Sugar: 2g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg