Ingredients:

  • 1.5 cups (150g) almond flour
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (25g) powdered erythritol
  • 0.5 tsp (3g) ground cinnamon
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.75 cup (180g) pure pumpkin puree
  • 0.5 cup (100g) powdered monk fruit sweetener
  • 3 large eggs, room temperature
  • 0.5 cup (120ml) full-fat sour cream
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) pumpkin pie spice

Instructions:

  1. Combine the almond flour, melted butter, sweetener, cinnamon, and salt in a medium bowl until a crumbly dough forms.
  2. Press the mixture firmly into the bottom of the springform pan, ensuring the edges are slightly raised.
  3. Bake at 350°F (175°C) for 8-10 minutes until the edges are mahogany-colored and fragrant.
  4. Cool the crust completely before adding the filling to ensure it does not absorb moisture.
  5. Cream the softened cream cheese and powdered sweetener on medium speed until completely smooth.