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Keto Pumpkin Cheesecake
Keto Pumpkin Cheesecake

Before you jump to Keto Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

For the most part, people have been trained to think that “comfort” foods are terrible for the body and should be avoided. However, if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. There are several foods that, when you eat them, may boost your mood. If you feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Make a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all wonderful for improving your mood. This is because these foods are loaded with magnesium, which helps to increase serotonin production. Serotonin is the “feel good” chemical that tells your brain how you feel at all times. The more serotonin you have, the better you are going to feel. Nuts, along with raising your mood, can be a super protein source.

Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to keto pumpkin cheesecake recipe. You can cook keto pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Keto Pumpkin Cheesecake:
  1. Use almond flour
  2. Prepare collagen or whey protein powder
  3. You need powdered erythritol sweetner
  4. Prepare melted butter
  5. Use vanilla extract
  6. Take Pumpkin cheesecake filling
  7. You need block(24oz) cream cheese softened
  8. Take pumpkin purée (I steamed fresh pumpkin)
  9. Use powdered erythritol sweetener
  10. You need eggs at room temp
  11. You need pumpkin spice
  12. Prepare cinnamon
  13. Provide vanilla extract
Steps to make Keto Pumpkin Cheesecake:
  1. Preheat the oven to 350 F
  2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time.
  3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints.
  4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly.
  5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve.

This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty dessert is great for fall, Thanksgiving, or all year round! Nothing says October more than the smell of pumpkins, and nothing smells like pumpkins more than pumpkin pie! This week, we're making this amazingly. This keto-friendly, low-carb pumpkin cheesecake with an almond and pecan crust is a delicious UGC Reviews Modal.

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