Ingredients:

  • 1.5 cups (160g) superfine almond flour
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) powdered monk fruit sweetener
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.5 cup (120g) canned pumpkin puree (unsweetened)
  • 0.5 cup (60g) powdered erythritol or monk fruit blend
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Combine almond flour, melted butter, sweetener, and spices (cinnamon, ginger, and salt) in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass to ensure no gaps.
  2. Beat the softened cream cheese and powdered sweetener until the mixture is completely smooth. Fold in the pumpkin puree, pumpkin pie spice, vanilla, and lemon juice, mixing until the color is uniform.
  3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the pumpkin base using a rubber spatula with a 'cut and fold' motion to maintain aeration.
  5. Pour the filling over the prepared crust and smooth the top.
  6. Refrigerate for a minimum of 6 hours to allow the cheesecake to set fully before slicing.