Pumpkin Chocolate Chip Cheesecake

Treat yourself while keeping keto with this decadent cheesecake. Our pumpkin cheesecake filling combines pumpkin purée with vanilla, cream cheese, sour cream, eggs, cinnamon, allspice, and a zero-calorie monk fruit sweetener, which is then poured into a browned butter vanilla almond flour crust. It’s finished with a sprinkling of toasted pepitas (pumpkin seeds) and white chocolate chips and then baked until creamy and luscious.

Ingredients: Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Pumpkin, Powdered Monk Fruit Sweetener (Erythritol, Monk Fruit Extract), Blanched Almond Flour, Liquid Whole Eggs (Whole Eggs, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid To Preserve Color), Unsalted Butter (Pasteurized Cream, Natural Flavorings), Semi-Sweet Chocolate Chips (Chocolate Liquor, Erythritol, Cocoa Butter, Tapioca Fiber, Sunflower Lecithin, Natural Flavors, Salt, Monk Fruit Extract), Sour Cream (Cultured Cream), Pumpkin Seeds, Lemon Juice Concentrate, Nonfat Dry Milk (Nonfat Dry Milk, Lactose, Vitamin A Palmitate, Vitamin D3), Vanilla Extract (Vanilla Bean Extractives In Water And Alcohol), Cinnamon, Sea Salt, Allspice, Ground Ginger

20g carbs - 2g fiber - 11g sugar alcohol = 5g net carbs