Lisa Pantoja one of FittoServe’s followers is sharing a family favorite recipe that she converted to low carb. Lisa embraces this healthy lifestyle, and has made great strides.
Lisa and I share a love for baking and when she realized that it was not too difficult to transform her favorite recipes into low carb options, she rolled up her sleeves and began to work. Her pumpkin cheesecake was revamped easily with minimal fuss. Today she is able to serve her family a healthier version.
Thank you Lisa for inspiring, and showing us that it is possible to make this way of eating a way of life.
In a food processor pulse the 1 ½ cups of pecans set aside.
½ cup of melted butter
½ cup of almond flour
In a large mixing bowl blend the butter, pecans and almond flour until combined.
Press into an 8 inch pie pan. Bake crust for 10-15 minutes in a 350 degree oven, until lightly brown and set.
Low Carb Pumpkin Cheesecake Filling:
½ cup of pumpkin puree
1 8 oz. package of softened cream cheese
1 cup of sugar substitute
1 tsp of pumpkin pie spice
In a large mixing bowl combine the pumpkin puree and cream cheese until well blended, next add the egg and pumpkin pie spice. Mix everything until well incorporated and pour batter into the pie crust.
Bake in a pre-heated 350 degree oven for about 20 minutes or until set.Allow to cool in the refrigerator for at least one hour before eating. Enjoy!
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