Name: No Bake Keto Pumpkin Cheesecake
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup almond flour; 1/4 cup salted butter; 1/2 cup water; 1 scant tablespoon Vital Proteins gelatin; 1 cup pumpkin puree; 2 8 oz packages cream cheese (room temperature); 1.5 tablespoons cinnamon; 2 teaspoons nutmeg; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon stevia glycerite; 3/4 cup Swerve (or lakanto (confectioners blend))

No Bake Keto Pumpkin Cheesecake –

No Bake Keto Pumpkin Cheesecake

I made this no bake keto pumpkin cheesecake a few days before Thanksgiving so I could avoid the holiday stress and have it ready to go for the big day. This is a great keto cheesecake recipe that needs no baking and uses nutritious gelatin to thicken it, making it egg free.

Traditional cultures used gelatin in soups, stews and broths much more often than the Standard American Diet and many health experts think that this is a missing piece in our health. Gelatin comes from bones and connective tissue of animals and it helps in the digestion of protein. Gelatin contains amino acids such as lysine that are not found in many foods and support the immune system. It is rich is minerals such as calcium, magnesium, phosphorus, silicon and sulfur which support strong bones and supple joints.

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It can be challenging to get enough gelatin the diet but with the wonderful products from Vital Proteins makes it easy to add to savory and sweet recipes. Vital Proteins gelatin is sourced from grass-fed, pasture-raised bovine hides to ensure a natural, high quality, and sustainable source of this ancient nutrient.

Bioavailable: Digested and absorbed by the body quickly for maximum benefits.
Beneficial: Improves hair, skin, nails and joints, ligaments, tendons.
Easy to use: Soluble in hot or cold liquids to make puddings and smoothies.

3.67 from 3 votes

No Bake Keto Pumpkin Cheesecake

This No Bake Keto Pumpkin Cheesecake is a perfect holiday treat for low carb, ketogenic, sugar free, egg free and gluten free dieters!

Course Dessert, Treat

Cuisine American

Keyword Egg Free, Gluten Free, Keto, Ketogenic, Low Carb, Paleo, Sugar Free

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 8 slices

Calories 281 kcal

Author Caitlin Weeks

Ingredients

1 cup almond flour
1/4 cup salted butter
1/2 cup water
1 scant tablespoon Vital Proteins gelatin
1 cup pumpkin puree
2 8 oz packages cream cheese room temperature
1.5 tablespoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon stevia glycerite
3/4 cup Swerve or lakanto (confectioners blend)

Instructions

Place the almond flour and the butter in a skillet over medium heat.
Use a spatula to mix the almond flour and butter until the almond flour is lightly toasted.
Then place the toasted almond flour in pie plate and press it to the bottom and sides of the pie plate until covered.
Put the water in a saucepan with the gelatin and mix to combine.
Then put the saucepan over medium heat and mix in the pumpkin until hot and well combined.
Pour the pumpkin mixture into a mixing bowl and add the cream cheese, cinnamon, nutmeg, salt, vanilla and sweetener.
Use a hand beater to combine the mixture until smooth and put it into the pie plate over the almond crust.
Refrigerator for one hour or until set and chilled.
Serve and enjoy.