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Low Carb Pumpkin Cheesecake Recipe

Ingredients
Crust:

  • 1 1/2 cups raw cashews (important that they are unsalted and unroasted like the ones shown here!)
  • 1/4 cup melted coconut oil
  • 1 teaspoon granulated erythritol (I like the So Nourished brand)
  • 1 teaspoon cinnamon

Filling:

  • 1 8 ounce package of cream cheese, softened
  • 1 cup of pure pumpkin puree
  • 1 cup whipping cream, whipped. (Measure out 1 cup of cream, then whip it and use that)
  • 1/3 cup Granular Erythritol Sweetener
  • 1 teaspoon vanilla extract
  • 1 tbsp pumpkin pie spice
Low Carb Pumpkin Cheesecake Recipe


Instructions

  1. Combine all ingredients except coconut oil in a food processor with 'S' blade and process until the nuts are ground pretty fine.
  2. Add the coconut oil only 1 tbsp at a time and pulse until a kind of dough ball is formed.
  3. Depending on fat content of nuts, you might not need all the coconut oil, or you might need a little more.
  4. .........
  5. Click here to view full recipe

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