LOW CARB PUMPKIN CHEESECAKE WITH A MAPLE BACON CRUST
Servings: 16 servings
Servings: 1 /16 of the cake : 1Serving
Calories: 381 kcal
For the crust:
- 6 Tbsp. butter melted
- 1/3 cup Swerve sweetener
- 2 cups almond flour
- 1 tsp. maple flavoring
- ¼ cup finely chopped crispy bacon
- pinch of salt
For the filling:
- 32 oz. 4 bars cream cheese, softened
- 1 cup Swerve sweetener
- 3 eggs
- 1 can unsweetened pumpkin puree or 15oz homemade
- 1/3 cup heavy whipping cream
- ½ tsp. caramel flavoring see example
- 2 Tbsp. sugar free vanilla protein powder
- 1 tsp. vanilla extract
- ½ tsp. ground ginger
- ½ tsp. ground cloves
- ½ tsp. ground nutmeg
- 1 tsp. ground cinnamon
For the white chocolate caramel:
- 1/3 cup raw cacao butter
- 2 Tbsp. heavy whipping cream
- 2 Tbsp. Swerve sweetener
- ½ tsp. vanilla extract
To make the crust:
Combine the melted butter, Swerve, almond flour, maple flavoring, bacon and pinch of salt in a medium bowl.
Mix thoroughly. Press into a 10″ spring form pan to a depth of about 1/4 inch along the bottom and 1/3 up the sides.
Bake in a preheated oven at 350 degrees (F) for 6 minutes to firm up before filling.
To make the cheesecake filling
Put a large pot of water on to boil for your water bath. Then, in a large bowl, beat the cream cheese and sweetener with an electric mixer until fluffy.
Add the eggs, pumpkin, and heavy whipping cream and beat for 2 minutes.
Add the vanilla, caramel, spices, and protein powder and beat until fluffy (about 2 more minutes.)
Pour into the spring form pan lined with the pre-baked crust and smooth with a spatula. Place the spring form pan inside a larger pan and place on the middle rack in your oven.
Carefully pour boiling water into the larger pan until it’s about halfway up the sides of your spring form pan. Bake at 350 degrees (F) for one hour.
Then shut off the oven (leave the door shut) and leave it in there for another hour.
Remove carefully from the oven and chill for at least four hours, preferably overnight before drizzling with caramel and serving.
To make the white chocolate caramel sauce:
In a small microwave safe bowl, combine the raw cacao, heavy whipping cream, Swerve, and vanilla extract.
Microwave for one minute. Remove and stir. Microwave for another minute. Remove and stir. Microwave for 30 seconds. Remove and stir. It should be light golden brown at this point, if not microwave for another 30 seconds.
Alternatively, you could heat this on the stove until golden and bubbling. Let it cool until slightly thickened (3-5 minutes) then drizzle over the cheesecake before serving.
Serving Size: 1/16th of the cake
381 calories, 36g fat, 4g net carbs, 9g protein