KETO/LOW CARB-Instant Pot Pumpkin Cheesecake With Almond Crust

INGREDIENTS
For the crust:

  • 3 ounces (~3/4 cup) blanched almond flour
  • 1 1/2 ounces (3 tablespoons) salted butter melted
  • 1/3 ounce (~2 teaspoons) sugar equivalent sweetener (I use swerve)

For the filling:

  • 12 ounces (1 1/2 bricks) cream cheese
  • 6 ounces (2/3 cup) canned pumpkin puree
  • 3 ounces (~1/2 cup) sugar equivalent sweetener (I use swerve)
  • 1 1/2 ounces (3 tablespoons) heavy whipping cream
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
    KETO/LOW CARB-Instant Pot Pumpkin Cheesecake With Almond Crust

INSTRUCTIONS

  1. Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator about 30 minutes before proceeding with the rest of the recipe.
  2. Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
  3. ......
  4. ......
  5. Get full recipe >> CLICK HERE


source http://www.somanyrecipes.info/2019/02/ketolow-carb-instant-pot-pumpkin.html

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