Thanksgiving is quickly approaching and I’m getting e-mail after e-mail asking for some Fall favorites to serve up to their family – keto style. Back when I was living in the Bahamas, my mom used to be pretty famous at my school’s bake-sale for her cheesecakes. Though it was a sugar-laden treat back then, I made sure I got her approval on this one before posting it for everyone to see (and serve).
Keto definitely isn’t the easiest around Thanksgiving – for me at least. We’re usually serving up roasted turkey, which is extremely lean and has barely any fat at all. To counter that, I tend to make gravy out of bacon grease, pan drippings, and chicken bouillon. Most people would think it’s too fatty – but it’s perfect for me. For the sides, Brussels sprouts and bacon is always a winner for my family. Though lately, I’ve start to make them cauliflower mashed “fauxtatoes” more and more, and they’re being extremely receptive to it!
All in all, Thanksgiving is a time when we can get around a table and eat with our family. If you’re keto, don’t be ashamed or embarrassed to make a little bit of food for yourself. At the end of the day, you are doing keto and losing weight for yourself – so family will be some of the few people that won’t cast judgements and will support you. Plus, you might be able to turn some of them on to your favorite dishes.
These little morsels are a mixture between a cheesecake and a mousse. Because they’re no-bake, I wanted to create a really creamy and decadent texture to them. Make sure that they get sufficient enough time to solidify in the fridge before serving to yourself (or your guests), so everyone can have a great experience rather than a pie that’s more on the liquid side. To add a bit more fat to the keto side of things, feel free to sprinkle toasted chopped pecans over the top!
Remember, these are mini pumpkin pie cheesecakes, but you can easily fill a full tart pan and serve as an actual pie. The serving size will be the same (8 slices in total), so you don’t need to worry about editing macros for it. Mini or full, these make a fantastic finish to a great meal – especially in this season.
Yields 8 servings of Keto No Bake Pumpkin Pie Cheesecake
- ¾ cup amond flour
- ½ cup flaxseed meal
- ¼ cup butter
- 1 teaspoon pumpkin pie spice
- 25 drops liquid stevia
- 4 ounces cream cheese
- 1/3 cup pumpkin puree
- 2 tablespoons sour cream
- ¼ cup heavy cream
- 3 tablespoons butter
- ¼ teaspoon pumpkin pie spice
- 25 drops liquid stevia
1. Combine all of the dry ingredients for the crust and mix together well.
2. Add butter and liquid stevia to the dry ingredients and mash together until a dough forms.
3. Roll the dough into small spheres and place in your small tart pans.
4. Press the dough until it reaches and goes up the side of the tart pan.
5. Combine all of the ingredients for the filling.
6. Use an immersion blender to blend together the filling ingredients.
7. Once smooth, spread the filling ingredients into the crust and place in the refrigerator for at least 4 hours.
8. Take out of the refrigerator, slice, and serve with whipped cream if wanted.
This makes a total of 8 servings of Keto No Bake Pumpkin Pie Cheesecake. Each serving comes out to be 267.88 Calories, 25.66g Fats, 3.06g Net Carbs, and 5.14g Protein.
|Keto No-Bake Pumpkin Pie Cheesecake||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|¾ cup almond flour||510||45||15||9||6||18|
|½ cup flaxseed meal||240||14||20||16||4||12|
|¼ cup butter||407||46.03||0.03||0||0.03||0.48|
|1¼ teaspoon pumpkin pie spice||7||0.27||1.47||0.3||1.17||0.12|
|50 drops liquid stevia||0||0||0||0||0||0|
|4 ounces cream cheese||397||39.05||6.26||0||6.26||6.97|
|1/3 cup pumpkin puree||27||0.23||6.54||2.3||4.24||0.89|
|2 tablespoons sour cream||48||4.64||1.11||0||1.11||0.59|
|¼ cup heavy cream||202||21.47||1.63||0||1.63||1.69|
|3 tablespoons butter||305||34.55||0.03||0||0.03||0.36|