My New Favorite Fall Desert. Low Carb, High Protein Pumpkin 'Cheesecake'.

My New Favorite Fall Desert. Low Carb, High Protein Pumpkin 'Cheesecake'.

I found a recipe on YouTube that I tweaked to add a bit more flavor. It is a low-carb, high-protein pumpkin 'cheesecake,' and it is absolutely delicious.

This recipe is for two servings but can actually be 3 or 4 small servings...  Adding homemade whipped cream adds more calories but also more flavor.

The nutritional value per serving is if this were just 2 servings, without the whipped cream.

You will need a good food processor for this recipe. I have been using this Hamilton Beach food processor for the past 10 years and it still works perfectly.

 

Ingredients:

  • 1 egg
  • 1 cup cottage cheese
  • 1/4 cup canned pumpkin
  • 1 tablespoon pumpkin spice
  • 1 tablespoon cinnamon
  • 4 packets of stevia
  • 1 teaspoon allulose

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cottage cheese in a food processor and blend until smooth and liquified.
  3. Once the cottage cheese is smooth, add the egg, canned pumpkin, pumpkin spice, cinnamon, stevia, and allulose to the food processor.
  4. Blend everything together until the mixture is smooth and well combined.
  5. Pour the mixture into a greased, small baking dish.
  6. Place the baking dish in the preheated oven and bake for 15-20 minutes.
  7. Remove from the oven and refrigerate for an hour or more.
  8. This dessert is delicious warm, but does not have a texture consistent with cheesecake until it has cooled and set.

Nutritional Value (Per Serving):

  • Calories: 157.5
  • Protein: 17.5g
  • Fat: 7.3g
  • Carbohydrates: 9.85g

 

 

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