Servings: 8 slices
Net Carbs: 3g
Enjoy this no-bake keto cottage cheese pumpkin cheesecake with only 3g net carbs per slice. High in protein, low in carbs, and perfect for a low-carb diet!
Ingredients
Crust
- 1/2 cup almond flour
- 2 tablespoons butter
- 1/4 teaspoon Pumpkin Spice
Cheesecake
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 1/2 cup swerve
- 1 teaspoon Pumpkin Spice
- 1 tablespoon gelatine see notes
Optional Decoration
- 1/2 cup heavy whipping cream
- 1 tablespoon swerve
Instructions
Crust
- Prepare the Crust Ingredients: In a mixing bowl, combine the almond flour, melted butter, and pumpkin pie spice.
- Mix Well: Stir the ingredients together until they form a crumbly mixture.
- Press into Pan: Take a 9-inch springform pan and press the crust mixture evenly into the bottom. Use the back of a spoon or your fingers to press it down firmly.
- Refrigerate: Place the pan in the refrigerator to let the crust set while you prepare the cheesecake filling.
Cheesecake
- Blend Cottage Cheese: In a food processor or blender, add the cottage cheese. Blend until it becomes smooth and creamy.
- Add Remaining Ingredients: Add the pumpkin puree, swerve (or your preferred sweetener), pumpkin pie spice, and gelatine. Blend again until everything is well combined.
- Pour Over Crust: Take the crust out of the refrigerator. Pour the cheesecake mixture over the crust, spreading it out evenly with a spatula.
- Refrigerate to Set: Place the cheesecake back in the refrigerator. Let it chill for at least 2 hours, or until the cheesecake is firm and set. For best results, let it set overnight.
Optional Decoration
- Whip the Cream: In a mixing bowl, add the heavy whipping cream and swerve (or your preferred sweetener). Use an electric mixer to whip the cream until stiff peaks form.
- Decorate the Cheesecake: Once the cheesecake is set, use a piping bag with a star tip to pipe 8 heavy whipping cream roses around the top of the cheesecake, one for each slice.
Notes
- Note: Check the instructions on your gelatine package, as every brand can be different. You will need enough gelatine to set 2 cups of liquid. If you are using powdered gelatine, you can add it directly to the blender. For reference, I use this gelatine.
- Room Temperature Ingredients: Make sure the cottage cheese is at room temperature before blending. This helps achieve a smoother texture.
- Springform Pan: Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Overnight Setting: For a firmer texture, let the cheesecake set in the refrigerator overnight.
Nutrition Per 1 Serving
Serving: 1slice | Calories: 103.7kcal | Carbohydrates: 4.7g | Net Carbs: 3g | Protein: 5.5g | Fat: 7.5g | Saturated Fat: 2.5g | Fiber: 1.7g | Sugar: 2g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-cottage-cheese-pumpkin-cheesecake/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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