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pumpkin cheesecakes

Keto Pumpkin Cheesecake

Recipe Creator ,Chef Taffiny Elrod
Pumpkin Spice Caramel Keto Chow goodness in a quick, simple cheesecake that you can eat for breakfast.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Servings 3cheesecakes
Calories 314.4kcal

Ingredients

Instructions

  • Preheat the oven to 325 degrees.
  • Prepare three 4-inch pie pans by buttering them well.
  • Soften the cream cheese by placing it in a bowl and beating with an electric mixer.
  • Then add the rest of the ingredients and blend until fully combined and completely smooth.
  • Pour the mixture into the prepared pie pans and place the pans on a cookie sheet.
  • Bake at 325 degrees for 15-20 minutes, or until the tops are set but the pies are still slightly soft in the center.

Notes

Note: If you don’t have small pie pans you can use one 9-inch pie pan. Bake the pie for 25-30 minutes.

Nutrition

Serving: 1cheesecakeCalories: 314.4kcalCarbohydrates: 9.01gProtein: 16.32gFat: 24.25gSaturated Fat: 12.75gPolyunsaturated Fat: 1.34gMonounsaturated Fat: 6.5gTrans Fat: 0.78gCholesterol: 189.13mgSodium: 459.77mgPotassium: 700.54mgFiber: 3.18gSugar: 4.14gVitamin A: 4020.42IUVitamin C: 46.97mgCalcium: 349.64mgIron: 1.57mgSugar Alcohol: 0.05gNet Carbs: 5.78g