WebThis cheesy sausage and egg breakfast casserole is super easy to make and great for meal prep and holiday, With only 1g net carb per serving, it's keto-friendly, …
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Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
Beat together the cream cheese and eggs until smooth and creamy. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix. Pour the batter evenly between the 12 muffin wells. Bake for 20 minutes or until just slightly jiggly in the center.
This low carb keto pumpkin cheesecake recipe is an intermediate baking recipe. Simple straight forward instructions, but the final baking step requires a water bath technique to ensure a creamy cake. You may not be used to baking your cakes surrounded in water. Lightly grease the sides and bottom on an 8-inch round springform pan with butter.
In a separate large bowl with an electric mixer or blend the ricotta, pumpkin puree until well combined. Note that you can mix in a blender for a creamier consistency. Add the sweetener and combine until well incorporated. Whisk in eggs in the pumpkin batter one egg at a time.