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Guilt Free Pumpkin Cheesecake

Yields12 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Crust
 2.50 cups almond flour
 1 tsp cinnamon
 0.50 tsp pumpkin pie spice
 2 tbsp Steviva Blend
 0.50 cup melted coconut oil
Filling
 1 envelope gelatin
 1 cup boiling water
 8 cream cheese (softened)
 15 pumpkin puree
 1 tsp vanilla extract
 1 tsp pumpkin pie spice
 1 tsp cinnamon
 0.67 cup Steviva Blend
Topping
 0.50 cup heavy whipping cream
 2 tbsp MonkSweet+
Crust
1

Preheat the oven to 350°F.

2

Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.

3

Gradually add in the oil and pulse until crumbly.

4

Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.

5

Bake for 12 minutes or until golden.

Filling
6

Combine gelatin, Steviva Blend and boiling water. Stir until completely dissolved. Set aside.

7

Beat cream cheese, pumpkin puree, vanilla and spices until smooth.

8

Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.

9

Pour the filling into the pie crust and chill until set. (several hours)

Topping
10

With an electric hand mixer beat the whipping cream with the MonkSweet+ until stiff.

11

Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 40
% Daily Value *
Total Fat 3.5g6%

Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 5mg1%
Net Carbohydrate 3g1%

Dietary Fiber 1g4%
Sugars 0g
Protein -11g-22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.