Summary of key points Ensuring a robust immune system is crucial for overall health, particularly for seniors who may be more vulnerable to illnesses. Our dietary habits may change as we age, often involving reduced food intake and variety. Therefore,...
Keto Pumpkin Cheesecake (no bake)
Keto Pumpkin Cheesecake
- For the crust: 2 cups Almond flour
- 1/3 cup melted butter
- 1 tsp cinnamon
- 4 tbsp monk fruit sweetener
- 1 tsp vanilla extract
- For the filling: 1 ½ cups Raw cashews soaked in water
- ½ cup almond or coconut milk
- ¼ cup pumpkin puree
- ½ tsp cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 tbsp maple syrup
- 1/3 - ½ cup monk fruit sweetener
For the filling, mix all the ingredients by hand or in a food processor and press the crust in a lined 9 inch pan.
Soak your cashews in cold water at least 5-6 hours or in boiling hot water for an hour. Drain them well and let them dry.
Add them to a food processor/ high speed blender with the rest of the ingredients and blend until very smooth.
Scrape the sides if you need to. Taste the filling and if desired add more spices or sweetener.
Pour the filling on top of the crust and let the cheesecake set in the freezer for at least 1 hour.
Before cutting scrape the sides and let the cheesecake thaw around 10 minutes.