If you’re in the mood for a dessert with a little bit of spice, why not try a rich chocolate flavored pumpkin pie? This no bake, low calorie, low carb and guilt free dessert are loaded with pumpkin pie spices including cinnamon, nutmeg and cloves. It’s truly delicious and so easy to make.
For this no-bake keto pumpkin cheesecake recipe you’ll need: almond flour, unsweetened vanilla whey, yogurt, sugar substitute or brown sugar, nonfat milk, baking powder, baking soda and about two to three tablespoons of butter. Combine all these ingredients in a large bowl and mix thoroughly. Next, add in the rest of your ingredients except for the vanilla whey. Stir until completely blended. Then fold in the brown sugar and set in the freezer for about an hour to chill.
A Hot Cupcake Mixture
Next you will want to make a hot cupcake mixture. If using a sweetener such as Splenda, use about two teaspoons of it. Next, pour in the egg whites and cream cheese mixture and mix thoroughly. Then pop it in the refrigerator and let it warm up to room temperature.
You should now have a perfectly smooth and creamy mixture. Turn your muffin pan, making sure that the bottom is tight and level. Bake on 350F for approximately twenty minutes or until done. While the muffin is baking you can prepare your low carb pumpkin cheesecake recipe.
Reduce oven temperature to broil and place your pan on the counter to preheat. Brush both sides of the crust with the egg spray. Using a fork, press in the sides of the cake and shake to even out the batter. When done, slide the cake into the centers, smooth and level. Then slide the cooling rack into place the cupcakes back into the fridge.
The Low Carb Pumpkin Puree
You will need about one hour to prepare the cheesecake and thirty minutes to decorate. If you bake the low carb pumpkin puree for two hours, you will be left with thirty minutes to finish your other tasks. There will still be plenty of time to play with all of the delicious recipes available to you. In fact, there are over forty recipes for this dessert to choose from.
With this tasty low carb cake, you will consume only seventy-five calories and only three grams of carbs, which are just under two tablespoons of sugar. This is the equivalent of six ounces of conventional cake mix, which contains ten grams of carbohydrates. The nutrition facts table on the back of the box tells you how many servings you can have with it and the net carbs, which are the carbs left after the cake has been removed. With a little searching, you should be able to find no bake keto pumpkin cheesecake recipes that contain zero or low net carbs and can be enjoyed all throughout the week.
Tastes So Good
The nice thing about this no bake keto pumpkin cheesecake recipe is that it tastes so good, you may end up eating more than one serving. There is enough variety in it to keep you coming back for more, even if you do not indulge in your favorite dessert snack on Monday morning. For people who do eat desserts on a regular basis, like chocolate, apple, or chocolate cake, this low carb and sugar free version is a great option. It will give you a taste that is close to that which you would get at a bakery.
As you prepare this dessert, you will need about two cups of almond flour, which can be purchased at any grocery store. Also, you will need about four ounces of sour cream or yogurt, one tablespoon each of heavy cream cheese, a quarter teaspoon of vanilla, and approximately three to four eggs. If using yogurt, you can use non-fat plain yogurt. Once you have prepared all of these items and placed them in your food processor, you simply run the processor until you reach the desired result, which will be a lumpy and grainy mixture.
Conclusion
After you have blended all of the ingredients together, you will spoon the batter into a large nonstick cake pan and allow it to bake. You should check the cake after about thirty minutes to ensure that it does not stick, because you do not want your new treat to become a home for bacteria. If it sticks, it is best to remove it from the oven and put it in the refrigerator until it has cooled down. You can find this delicious dessert recipe in our cookbook The Big Book of Paleo Desserts.
