Low Carb Pumpkin Cheesecake
Packed with proteins and healthy fats, this is a guilt-free treat for Halloween or any special occasion.
Prep Time2 hrs
Total Time2 hrs
- The Filling
- 1 cup silken tofu crumbled
- 1 cup roasted pumpkin
- 1/2 cup full fat coconut milk refrigerated overnight
- 1/2 inch ginger piece peeled and grated
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground cloves
- 1 tbsp almond butter
- 2 tsp Erythritol
- The Crust
- 1 cup lightly toasted almonds
- 2 tbsp coconut flour
- 1 tbsp raw cacao powder
- 2 tbsp coconut oil melted
- 1 tbsp almond milk
- Pinch sea salt
- To garnish: 4 oz dark chocolate melted
Prepare the crust first - add the almonds, cacao powder and coconut flour into the food processor and pulse two or three times, to obtain a chunky flour.
Add the coconut oil, almond milk and sea salt, and pulse to incorporate.
Transfer the crust mixture into a 8'' round pan, and spread it to form an even layer.
Add the filling ingredients into the food processor and pulse to obtain a creamy mixture. (to obtain layers, mix the tofu and coconut milk first, and pour on top of the crust, then mix the rest of the ingredients and add them on top).
Pour the pumpkin mixture and spread it evenly on top of the crust.
Cover and freeze for 2 hours, then remove from the freezer and pour the melted chocolate on top.
Let defrost for 15 mins, then cut and serve.