I haven’t posted in a while because I have been working hard to come up with some really good fall dishes for you. I love Thanksgiving and want to bring some different dishes this year. To kick it off, I will start with this layered cheesecake pumpkin pie. It combines two of my favorite things cheesecake and pumpkin pie. As Ina Garten would say, “How bad could that be?”
I recently had some of my fellow Virta participants over for a day of Keto cooking. I prepared this cheesecake pie the night prior, not sure how it would turn out. Everyone really enjoyed it! One of my friends said that they thought that the coconut flour crust tasted just like the real thing. Could there be a better compliment for a keto cook?!
The moral of the story is we CAN have a normal Thanksgiving holiday! With a few tweaks to these traditional recipes, they can be adapted to fit within our nutritional parameters. We can be a part of the holiday traditions with our families without jeopardizing our progress on the plan.
I have been asked recently why I try to adapt recipes and just don’t give up on these foods. My personal answer is that this way of life wouldn’t be sustainable (FOR ME) if I could never have anything sweet again. Again, I am only speaking for myself. When going from a traditional diet to a ketogenic one, you do have to eliminate certain foods. When you find substitutions that work and do not jeopardize your blood sugar, why not enjoy them.
I know that I will be bringing this beauty to Thanksgiving this year. I’ll bet you that people won’t even know that it is the low-carb, sugar-free dessert. Shhhhh……
This is a must have dessert this Thanksgiving! Cheesecake and pumpkin pie are a delicious combination!.
- 1/2 cup Kerry Gold butter
- 2 large eggs
- 1/4 tsp salt
- 3/4 cup coconut flour
- 2 tbsp. Swerve sweetener
- 8 oz cream cheese
- 1/4 cup Swerve sweetener
- 2 large eggs
- 1 tsp vanilla
- 1 cup pumpkin puree
- 2/3 cup heavy whipping cream
- 1/2 cup Sukrin Gold
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1 large egg
- Preheat oven to 400F.
- In a food processor, combine the dry ingredients. Pulse to combine. Next add the eggs and cut butter. (Make sure that the butter is VERY COLD.) Pulse to combine until it forms a ball of dough.
- Place between two pieces of parchment paper and roll it out. Place in a 9-inch greased pie pan.
- Place a piece of parchment on top of the pie crust. Add dry beans or ceramic pie weights to avoid bubbles from forming on the top of the crust.
- Remove and let cool completely. Reduce oven temperature to 325F.
- In a small bowl, beat the cream cheese and Swerve until fully combined. Add the vanilla and eggs, beat until smooth. Set aside.
- In another bowl, combine pumpkin, heavy cream, Sukrin Gold, spices, and egg. Beat on low speed until blended.
- Pour cheesecake mixture into the prepared pie crust. Gently spoon the pumpkin mixture over the top of the cheesecake. Cover edges of the pie crust with aluminum foil to prevent burning.
- Bake for 60-75 minutes or until set. (When a knife inserted in the center comes out clean.)
- Cool 30 minutes then refrigerate at least 4 hours prior to serving.
- Serve with whipped cream, if desired.
Calories 198 Fat 16 Protein 4 Carbs 6
Inspired by: The Happier Homemaker