Recipe to make plain cheesecake using keto pumpkin and sour cream
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Ingredients:
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 cup keto friendly sweetener
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
4 eggs, beaten
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree
1/2 cup sour cream
Instructions:
Preheat oven to 350 degrees F. Grease and line an 8 inch cake pan with parchment paper.
In a bowl, whisk together the almond flour, coconut flour, baking powder, sweetener and salt. Stir in the melted butter until well combined. Add the eggs and vanilla extract and mix until well combined. Add the pumpkin puree and sour cream and mix until well combined.
Pour the batter into the prepared cake pan and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Allow to cool completely before serving.
This recipe is for a delicious and easy to make plain cheesecake that is perfect for anyone following a keto diet. The cheesecake is made using keto friendly pumpkin puree and sour cream, which makes it a great option for those with dairy sensitivities or anyone who wants to avoid dairy. The cheesecake is also gluten free and can be made without sweetener, making it perfect for those on a sugar free diet.
To make this cheesecake, simply combine all of the ingredients in a bowl and mix until well combined. Pour the batter into an 8 inch cake pan that has been greased and lined with parchment paper. Bake the cheesecake at 350 degrees Fahrenheit for 40-50 minutes or until a skewer inserted into the center comes out clean. Allow the cheesecake to cool completely before serving.
This cheesecake can be served plain or with your favorite toppings. Some great options include fresh berries, sugar free chocolate sauce or sugar free whipped cream
