filmov
tv
Low Carb No Sugar Pumpkin Pie Cheesecake

Показать описание
be sure to sign up for all of the "Food Jack" updates.
Jack's motto is "Do God's work and He will do your work!"
here is the recipe
Low carb pumpkin cheesecake made with homemade pumpkin pie spices, pumpkin puree and ricotta cheese! With approximately 6 carbs per slice this cheesecake will be your favorite holiday dessert!
INGREDIENTS
32 ounces ricotta cheese (full fat)
1 cup pumpkin puree
2/3 cup granulated sugar alternative (Swerve)
3 tablespoons almond flour (super fine)
1 tablespoon coconut flour
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
6 large eggs
2 teaspoons vanilla extract
WHIPPED CREAM
1 cup heavy whipping cream
2 tablespoons confectioners sugar alternative (Swerve)
1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 300 degrees.
Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside.
In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside.
In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar.
Add eggs whisking in one at a time.
Mix in the remaining prepared dry ingredients, and then fold in the vanilla.
Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about ½ inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate.
Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.
Pour batter into the prepared springform pan.
by Sandra Shaffer
RECIPE NOTES
For most accurate analysis with the brands you use, try Happy Forks Analyzer
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 172kcal Calories from fat 0
% Daily Value
Sodium 37mg 0%
Carbohydrate 6g 0%
Dietary Fiber 1g 0%
Sugars 1g
Protein 11g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Jack Scalfani has been involved in the entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America. Born and raised in Southern California, he now resides in Nashville, TN.
Jack's motto is "Do God's work and He will do your work!"
here is the recipe
Low carb pumpkin cheesecake made with homemade pumpkin pie spices, pumpkin puree and ricotta cheese! With approximately 6 carbs per slice this cheesecake will be your favorite holiday dessert!
INGREDIENTS
32 ounces ricotta cheese (full fat)
1 cup pumpkin puree
2/3 cup granulated sugar alternative (Swerve)
3 tablespoons almond flour (super fine)
1 tablespoon coconut flour
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
6 large eggs
2 teaspoons vanilla extract
WHIPPED CREAM
1 cup heavy whipping cream
2 tablespoons confectioners sugar alternative (Swerve)
1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 300 degrees.
Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside.
In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside.
In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar.
Add eggs whisking in one at a time.
Mix in the remaining prepared dry ingredients, and then fold in the vanilla.
Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about ½ inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate.
Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.
Pour batter into the prepared springform pan.
by Sandra Shaffer
RECIPE NOTES
For most accurate analysis with the brands you use, try Happy Forks Analyzer
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 172kcal Calories from fat 0
% Daily Value
Sodium 37mg 0%
Carbohydrate 6g 0%
Dietary Fiber 1g 0%
Sugars 1g
Protein 11g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Jack Scalfani has been involved in the entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America. Born and raised in Southern California, he now resides in Nashville, TN.
Комментарии