Pumpkin Caramel Cheesecake
- 1 1/2 c almond flour
- 1/4 c melted butter
- 1 15 oz can pumpkin
- 2 8 oz pkgs cream cheese, softened
- 4 eggs, or 1 c liquid egg substitute
- 1 c liquid sweetener equivalent
- 1/3 c DaVinchi Caramel syrup, sugar free
Mix almond flour and butter together, press into the bottom of a springform pan. Bake 10-15 minutes at 350 degrees until barely brown.
Mix pumpkin, cream cheese, eggs, sweetener and caramel syrup together. Pour onto baked crust. Bake at 350 degrees for about 1 hour, or until toothpick comes out clean.
12 servings, 290 calories, 4.25 carbs, 25g fat, 8g protein, 2.45 fiber, net carbs 1.8