Just because you’re following a LCHF (low-carb, high-fat) diet plan, it doesn’t mean you have to forego all of the treats you associate with the holidays. Most recipes can be altered to reduce the carbohydrate content. You just have to make some smart substitutions—substitute flour with almond meal, and replace sugar with stevia, for example.
Pumpkin is naturally high in fiber, so a pumpkin pie is a great candidate for a LCHF makeover. One slice of this Pumpkin Pecan Cheesecake has 7.7 grams of total carbs, and 5 grams of net carbs. So you can enjoy a slice along with your low-carb meal. Just be sure to watch your portion size and include the carbs in your total plan for the day.
Pumpkin Pecan Cheesecake
This luscious dessert has all the flavors of the season—creamy pumpkin, toasty pecans, and plenty of butter. Enjoy in moderation!
Serves 8
Prep time: 5 minutes | Cook time: 60 minutes | Total time: 1 hour, 5 minutes
7.7 grams total carbs / 5.0 grams net carbs
For the Crust
• 1 cup of pecans, finely crushed
• 1 egg
• 2 tablespoons butter, melted
• ½ teaspoon cinnamon
For the Filling
• 1 can 100% pure pumpkin puree (not pumpkin pie filling)
• 2 tablespoons butter
• 2 (8 ounce) packages cream cheese, room temperature
• 2 teaspoons pumpkin pie spice
• 2 drops liquid stevia (optional)
1. Preheat oven to 375°F.
2. Combine crushed pecans with egg, 2 tablespoons of melted butter, and cinnamon. Press into the bottom of a pie pan.
3. Bake for 12–15 minutes until slightly toasted.
4. In the meantime, mix together the pumpkin puree, cream cheese, 2 tablespoons of butter, pumpkin pie spice, and stevia (if using) in a blender or food processor. Process until creamy.
5. Pour the pumpkin mixture into the crust. Bake for 40–45 minutes, until center is firm.
6. Remove from oven and let cool. Serve topped with whipped cream.
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