Pumpkin Spiced Cheesecake

Treat yourself while keeping keto with this decadent cheesecake. The brown butter–almond flour crust is made with cinnamon, while the pumpkin-flavored filling combines cream cheese with pumpkin spice, sour cream, egg, and monk fruit sweetener. It’s sprinkled with pepitas then baked until creamy and luscious.

20g total carbohydrate - 1g dietary fiber - 13g sugar alcohol - 0g allulose = 6g net carbs per serving

Ingredients: Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Powdered Monk Fruit Sweetener (Erythritol, Monk Fruit Extract), Blanched Almond Flour, Pumpkin, 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), Pumpkin Seeds, Lemon Juice, Cinnamon, Vanilla Extract (Vanilla Bean Extractives In Water And Alcohol)

The nutrition facts are based off of the recommended serving size. Serving Size = 1/6 Tray (91g)