KETO PUMPKIN CHEESECAKE

I am sure you have heard of the Keto diet but if you have been living under a rock let me fill you on the basics! It is essentially a Low carb, high fat diet. It’s really great for anyone but specifically beneficial for those with diabetes or women like me who have PCOS which can cause diabetes and is known to cause an inability to regulate blood sugar. (You can find way more info on the diet in a documentary available to rent on Amazon Prime Video called “Fat Fiction” if you are interested.)

This is a way of life I prescribe to because as I mentioned I am diagnosed with PCOS, have blood sugar regulation issues and have been battling pre-diabetes. Since these are things that effect so many of us I wanted to make sure and share some of my yummiest carb/ sugar free recipes. I am a firm believer that just because I have to live a certain way for my health, that doesn’t mean I need to miss out on the things I enjoy. With Fall settling in, I have had the meanest craving for anything pumpkin flavored. So I decided to make these amazing Pumpkin Cheesecake bites this week with my son Jesse.

They are so delicious and I swear that you can’t even tell they are sugar free! My 9 year old and sugar-a-holic husband, Jon, have been gobbling them up not even realizing that their indulgent dessert is actually a healthy snack. Feel free to try out the recipe below and let me know what you think!

Ingredients:

1. 16 oz cream cheese
2. 2 large eggs, room temperature
3. 1/2 cup pumpkin puree, room temperature
4. 1/2 cup Lakanto Monkfruit Baking Sweetener
5. 1 tbsp pumpkin pie spice
6. 1 tsp vanilla extract
7. Pinch of salt
8. Cool Whip, optional
9. Cinnamon, optional

 Instructions:

Preheat oven to 350 degrees.

Line a 12 cup standard muffin tin with paper liners.

Beat together the cream cheese and eggs until smooth and creamy. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture to a food processor or use a stand/hand mixer to mix until smooth and creamy. Do not overmix. Pour the batter evenly between the 12 muffin wells.

Bake for 20 minutes or until just slightly jiggly in the center. Cool completely on the counter before transferring to the refrigerator to finish cooling. After they are completely cooled, feel free to enjoy as they are or top off with a scoop of Cool Whip and a sprinkle of cinnamon.

Be sure to tag us on Instagram if you try out this recipe!