Low Carb Keto Pumpkin Cheesecake Dipped in Dark Chocolate

Enjoy the tastes of fall with this tasty dark chocolate-covered low-carb keto pumpkin cheesecake. The best fall treat is pumpkin cheesecake with dark chocolate ganache.

Ingredients:

• 1 cup almond flour
• 1/4 cup powdered erythritol
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 4 ounces sugar-free dark chocolate, chopped

Instructions:

Turn on the oven and heat it up to 325F 160C

Put melted butter, 1/4 cup of powdered erythritol, and almond flour in a bowl and mix them together

To make the crust, press the mixture into the bottom of an 8x8-inch baking dish that has been lined with parchment paper

Mix pumpkin pie spice, eggs, 1/2 cup of powdered erythritol, cream cheese, and pumpkin puree in a different bowl until the mixture is smooth

Put the cheesecake mix on top of the crust and use a spatula to smooth it out

Bake the cheesecake for 35 to 40 minutes, or until it's mostly set but still has a little give in the middle

After the cheesecake is completely cool, put it in the fridge for at least two hours, or until it is firm

Get the cheesecake and cut it into squares

Break up the dark chocolate into chunks and melt them in 30 second bursts in a bowl that can go in the microwave

Put each square of cheesecake on a baking sheet lined with parchment paper

Then dip each square half way into the melted chocolate

The cheesecake squares should be put in the fridge for 15 to 20 minutes, or until the chocolate sets

Serve and have fun!