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How To make Guilt Free Pumpkin Swirl Cheesecake
CRUST:
1 1/2 Boxes SnackWell's cinnamon
-graham snacks, crushed 4 tb Brown sugar
4 tb Flour
1/2 c Apple juice -concentrate-
-(not apple juice!) FILLING:
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters) 1 ts Brandy extract (or
-Frangelico liqueur) 1 c Pumpkin puree
-(not solid pack) 1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice Preheat the oven to 350xF. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes Leave the oven on. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, 1/2 cup of the sugar, and the vanilla extract until well-blended. Add the
egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup of the mixture and set aside. To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well with an electric mixer until all the ingredients are well-incorporated. Pour top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters several times in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes. Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.
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Low Carb No Bake Cheesecake in Seconds | Healthy Dessert For Weight Loss
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Low Carb Pumpkin Cheesecake Loaf | Low Carb Holiday Desserts | 2020
Here is the link for this awesome recipe I found from Keto Connect! If you are a pumpkin roll lover, I really think this would satisfy that craving! This is a much healthier version of the popular holiday dessert, without the guilt!
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Keto Pumpkin Cheesecake Muffins
Ingredients:
1/2 cup butter , softened
2/3 cup + 1 tbs granular sweetner, swerve
4 eggs large
3/4 cup 100% pure pumpkin
1 tsp vanilla
1 1/2 cup almond flour
1/2 coconut flour
4 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
8 oz cream cheese, softened
Macros: 12 servings per serving
Calories 261 | Fat 23g | Carbohydrates 6g | Fiber 4g | Protein 7g | Net Carb 2g |
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Keto Pumpkin Cheesecake: Low-Carb Deliciousness! #KetoPumpkinCheesecake #LowCarbDessert #KetoRecipe
Indulge in the rich and creamy flavors of our Keto Pumpkin Cheesecake! This low-carb dessert is a perfect treat for pumpkin lovers on a ketogenic diet. Made with a buttery almond crust, velvety pumpkin cheesecake filling, and topped with a dollop of whipped cream, this recipe is sure to satisfy your sweet tooth while keeping you in ketosis. Watch the video for step-by-step instructions and enjoy a guilt-free slice of pumpkin heaven. #KetoPumpkinCheesecake #LowCarbDessert #KetogenicRecipe #PumpkinLovers
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Disclaimer: It's important to note that any dietary changes should be discussed with a healthcare professional. While a keto diet can be beneficial for some, it may not be suitable for everyone.
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No Bake Vegan Cashew Pumpkin Cheesecake
It's almost time for Thanksgiving guys! Today we're going to make some delicious no bake vegan cashew pumpkin cheesecake. Literally everything is no bake - the cheesecake and the crust. This recipe will make 24 mini cheesecakes. Due to COVID, let us be thankful we do not have to share this dessert with anyone!
Stay chic and healthy!
-Harper
Ingredients
1 cup of raw cashews
1 cup almond flour
1 tbsp maple syrup
1 tbsp coconut oil
1 tsp pumpkin spice
2 pinches salt
1/2 cup pumpkin puree
2 tbsp brown sugar
lemon juice
1 tsp vanilla extract
1/4 cup coconut milk (top half of the can)
[Amazon links]
Raw cashews:
Mini cake pan:
Mini baking cups:
Instructions
1. Soak raw cashews in boiling hot water for 15 minutes.
2. Thoroughly mix almond flour, 1 tbsp maple syrup, 1 tbsp coconut oil, 1 tsp pumpkin spice, and salt together for the crust.
3. Line mini cake pan with mini baking cups.
4. Place 1 tsp of crust mix into each baking cup and flatten them into each baking cup. Put in the freezer for at least 15 minutes.
5. Mix pumpkin puree, brown sugar, and 1 tbsp pumpkin spice together. Microwave for 30 seconds in 3 intervals. Stir the mixture after each 30 seconds.
6. Blend cashews, 1/4 cup melted coconut oil, 1/4 cup maple syrup, lemon juice, vanilla extract, coconut milk, and 1/4 tsp salt until silky smooth. This is the cheesecake base.
7. Once blended, remove 1/2 cup of cheesecake mix and save for later. Now add in the pumpkin puree mix to the blender and blend some more!
8. Take the pie crust mix out of the freezer. Add about 1 tbsp of cheesecake mix to the tops of each baking cup.
9. Add some of the removed cheesecake mix to the tops of the finished cheesecake for a pretty swirl.
10. Freeze for at least 30 minutes.
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Low Carb Keto Pumpkin Cheesecake
This is a delicious low carb keto pumpkin cheese cake. A simple and easy recipe to delight your friends and family during the holidays and still enjoy dessert that fits into your low carb lifestyle. This video also shows how to remedy an overcooked dessert. Here is a updated version of the recipe: