Tuesday, January 12, 2016

DELICIOUS Gluten-free, Keto-friendly, & Sugar-free Pumpkin Swirl Cheesecake



In the quest for finding lower carb and keto-friendly recipes for my husband, I came across this AMAZING recipe just before Thanksgiving to surprise my husband with a desert that the whole family could enjoy.

At first, as with many recipes that I come across on the internet, I really did not expect this cheesecake to be all that good. After all, cheesecake is my favorite desert and I am very picky about healthier versions. I truly fell in love at first bite with this one though! Recipe courtesy of Maria Mind Body Health, along with some additional notes and suggestions by me.

Yes, I do realize that all words used in the picture above to label this desert
is considered "cheesecake heresy", but trust me when I say
this recipe kicks the pants off of any grocery store-bought alternatives! 





Ingredients :

Crust:

(Note : You can do this one of two ways, you can half the crust ingredients for a thinner crust, which I preferred, or you can use the entire amount listed below for a crust that is a little over 1/4" thick)

1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum-free baking powder
1 cup coconut oil or butter
1 cup Swerve
1 tsp sea salt
1 egg

Filling:
3 8-ounce packages softened cream cheese
3/4 cup Swerve
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 dash ground cloves

Heat oven to 350 degrees F. In a medium sized bowl combine all of the crust ingredients. Lay a piece of parchment paper on the bottom section of a 9 inch springform pan, and close shut (this makes it easier to remove cheesecake from the pan after baking. Press crust ingredients onto the bottom of the pan.

Beat cream cheese, 1/2 cup of the Swerve and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup Swerve, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

If using a springform pan, wrap the outside of it with tin foil so any oils don’t leak out into oven. Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.


According to Fat Secret, some cheesecakes can contain between 20 to over 49 grams of carbs per serving, while a serving of this cheesecake is only 9 grams.

To be somewhat fair, I will compare this recipe to a pumpkin cheesecake from a very famous restaurant that is know for such a dessert.

"Cheesecake Restaurant" pumpkin cheesecake : 740 calories, 31g fat, 95g carbs (protein & fiber not listed)

This recipe : 496 calories, 47g fat, 10g protein, 9g carbs, 4g fiber


I hope that you enjoy this recipe as much as my family does.
Have you made it yourself? Please let me know what you think below!


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30 comments:

  1. OH wow, that sounds amazing. You managed to combine two of my all time favorite things in one :)

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  2. This cheesecake sounds amazing!! I love that it is a healthier option as well :)

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  3. Wow! What a recipe. It looks delicious, and it manages to be a healthier option, too!

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  4. I'd love to try cooking with Swerve. I don't have any blood sugar issues, but the less sugar the better.

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    1. My household really doesn't either...I just try to limit sugar intake since we used to consume so much. We are much healthier and happier with less :-)

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    2. ...and the best part - Swerve doesn't have that horrible after taste that stevia does (although I do still use it sometimes).

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  5. My friend needs to be gluten-free! She loves cheesecake but has had issues with in the past. I wonder if she would dogged with this one. I'll have to tell her about it.

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  6. This looks so good! I have a number of gluten free friends that I'm sure would love to try this!

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  7. That cheesecake looks and sounds really good. I saw it on FB and had to come and snag your recipe. We eat a lot of foods with pumpkin in them so this would be something the entire family would love.

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  8. I think I love any flavor of cheesecake. But lately, I really love anything with pumpkin!

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  9. Looks like an interesting cheesecake variant. My family is not really that big on pumpkin dishes but this would be worth a try!

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  10. This sounds like a great blend of flavors that would be a big hit. It's nice to find a healthier version of a dessert that we all like so much.

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  11. This is a great and healthy recipe. I will save this page for future use. Thanks for sharing, Alanna!

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  12. I am so excited to try making this. I am always looking for new gluten free recipes to try. My kids are going to love this recipe.

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  13. Wow this is a great recipe! Looks delicious i need to save this and try it for next week

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  14. A pumpkin swirl cheesecake sounds very delicious! I would love a slice, no make it two! I'll be saving this, thanks for sharing.

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  15. That soinds delicious! I have been eating gluten free lately and I'd like to add his on the list.

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  16. That looks delicious! I'm not gluten free, but it's great that there are now more options for those who are.

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  17. This cheesecake looks delicious!! Great recipe, I love anything pumpkin!!

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  18. We are sugar free, gluten free, and some other frees as well. This looks like a tasty recipe to try out!

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  19. We love cheesecake too. We actually have a store bought pumpkin cheesecake in the freezer. When we first tried it I found it a bit too spicy for my liking even though I typically like pumpkin spice flavoring.

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  20. I absolutely love cheesecake but it is such a guilty dessert. What a wonderful recipe to cut some of that guilt out and enjoy!

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  21. I've never tried Pumpkin Cheesecake before and didn't know you could make it gluten free. Great recipe!

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  22. Yum... this is a perfect recipe for me. I love low carb recipes, can't wait to try this out

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  23. I have wanted to try almond flour. This looks like the perfect recipe for me to experiment with!

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  24. This looks amazing, I love how its gluten free. Sounds like a great recipe to try around the holidays.

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  25. This is definitely interestine for a Cheesecake recipe. I would have never thought I'd hear all of those phrases together for one Cheesecake lol - that being said, aside from the coconut flour (I'm just not a coconut flour girl), I'd be willing to give it a try!

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  26. Hate pumpkin anything, but love cheesecake. Cheesecake is like Creme Brulee, I love ordering it at restaurants but have never tried my hand at making one at home. I do not need a GF diet, but it's good to know that if I did I wouldn't have to loose the Cheesecake as it's one of my favorite desserts!

    Tracy @ Ascending Butterfly

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  27. Thank you for such a delicious recipe, I love such things so gonna try this )))

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