Low Carb Keto Pumpkin Cheesecake |For what it's worth

The holidays are here and you need a gluten free keto recipe worthy of company. Welcome to my world! I'm not jeopardizing the success I've had when I'm so close to my goal so I've put together an adapted cheesecake recipe with pumpkin flavor you will love. My non keto dieting hubby does!

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There are plenty of sites to explain about eating Keto, gluten free and getting the carbohydrates under control if your are struggling with diabetes. I'm not going to waste your time with a lot of chit chat when I know if you're like me you just want to get down to the recipe. So gather the supplies and let's do this.

food processor or you can use a hand mixer
spatula
measuring spoons
measuring cups
8 ramekin bowls or small mason jars or you can even use foil cupcake liners.
cookie sheet with shallow sides
oven

Crust ingredients:

8 Tablespoons unsweetened almond butter
2-3 Tablespoons sweetener, I used granulated erythritol
1-2 Tablespoons almond flour

Cheese cake filling ingredients:

16 oz room temperature cream cheese
2 room temperature eggs
1/2 cup granulated sweetener
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 Tablespoon pumpkin pie spice

Top it off before serving:

whipped cream
cinnamon or nutmeg

Instructions:

Crust:

Stir sweetener into almond butter. Taste and add more if you like it sweeter.
Place a Tablespoon or a little more of the sweetened almond butter in the bottom of each individual baking dish.
Sprinkle a pinch of almond flour over it to make patting it out to cover the bottom of the dish as a crust easier.
Set aside while you make the filling.

Filling:

To ensure a smooth cheesecake filling use cream cheese and eggs that have come to room temperature. Use a food processor to get them mixed really smooth. A mixer will do in a pinch.
Add the remaining ingredients and blend together.
Divide the batter in the six individual size baking dishes over the almond butter crust.
Arrange the individual containers on a cookie sheet that has a lip and pour approximately 1/2-1" water around the containers. This allows the cheesecakes to bake evenly and helps to prevent cracking. If you opted for the cupcake liners in a cupcake tin, place the tin full of cakes in the water bath cookie sheet.
Bake 325 F 20 minutes. The cakes will be a little jiggly in the center but will firm as they cool. Give them time to cool then place in refrigerator a couple of hours until it's time to serve them. They will refrigerated up to 5 days or frozen 3 months.
Serve with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg or... some sugar free caramel sauce!