Tag Archives: Cream Cheese

Back to Blogging with Low Carb – Gluten Free – Keto Brownie Cheesecake

Low Carb Keto Brownie Cheesecake

Gaaaaah! It’s been sooooo loooooong since I posted anything! First I apologize, but I have been busy busy. I’ve managed to finish up my degree and get a new job. I also got a new Guinea Pig (read BF aka TasteTester). Along with putting himself on the frontline of potential recipe disasters he also is an experimental Guinea Pig that likes to try and make new Paleo and Keto recipes for me so I can have food, because lets face it sometimes with cooking I just get lazy!

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Primal Pumpkin Cheesecake

Primal Pumpkin Pie

Primal Pumpkin Cheesecake
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Recipe type: Paleo Dessert
Author:
Ingredients
  • Crust:
  • ¼ cup Flax Seed Meal
  • ½ cup Almond Meal
  • ½ cup Coconut Flour
  • 1 egg
  • 2 Tbsp Coconut Oil
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Melted Butter
  • Filling:
  • 2 8 oz packages full fat Cream Cheese
  • 15 oz pureed pumpkin
  • 3 eggs
  • ½ cup Honey
  • 2 Tbsp Pumpkin Pie Spice
Instructions
  1. For the Crust:
  2. Preheat Oven to 400 degrees
  3. In a bowl mix Flax Seed Meal, Almond Meal, and Coconut Flour.
  4. Then Add the 1 Egg, Coconut Oil and Maple Syrup and mix with fork until you get crumbles
  5. Take Melted Butter and grease your pie pan with it
  6. Pour crust mixture into pie pan and press with fingers to form bottom and sides of crust
  7. Bake for 10 min in oven.
  8. After this is completed turn oven down to 350 degrees
  9. For the filling:
  10. In blender add 1 of the 8oz packages of Cream Cheese, 3 eggs, Pumpkin Puree, and Honey. Blend until smooth.
  11. Then add the other 8oz package of Cream Cheese and blend until smooth, then add in pumpkin pie spice and continue to blend until mixed in all the way.
  12. Pour pie filling mixture into baked crust and bake in oven @ 350 degree for 60 minutes or until middle does not move if you jiggle the pie pan.

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