Quest Employees Try Keto Pumpkin Cheesecake For the First Time!

Quest Employees Try Keto Pumpkin Cheesecake For the First Time!



Fat and Flavor — “F&F”

We’re big on Keto at Quest — so to celebrate the season of pumpkin and our love of Keto, our chefs combined two of our favorite things into this recipe. It’s so good, Quest employees literally ask for seconds:

PULL ON YOUR UGG BOOTS AND GRAB YOUR LATTE, BECAUSE IT’S TIME TO MAKE THIS PUMPKIN MASTERPIECE:

NUTRITIONAL INFO (RECIPE CREATED BY JOE CASTRO)

KETO PUMPKIN CHEESECAKE

Yields: 8 servings  | Serving Size:  1 Slice

Calories: 275  | Protein: 6g  | Fat: 25g | Net Carb: 5g (0g sugar)

Fiber: 3g | KETO RATIO2.3:1

Prep Time :  10 min  | Cook Time:  0 min | Total Time: 4hrs  10min

Ingredients

KETO PUMPKIN CHEESECAKE

2 Quest® Cinnamon Beyond Cereal Bar

2 scoops Quest® Coconut Oil Powder

2 tablespoons butter

1 cup heavy cream

1 cup cream cheese; softened

1 cup zero-calorie sweetener; powdered

½ cup pumpkin purée

1 ½ teaspoon pumpkin-pie spice

Method

  1. Break the Quest Cinnamon Beyond Cereal Bar into pieces and add them into a microwave-safe bowl along with the butter. Microwave until the butter is melted and then mix to combine.
  2. Add the Quest Coconut Oil Powder and continue mixing until combined.
  3. Line a six inch spring-form pan with parchment paper or spray with non-stick cooking spray.
  4. Pour the mixture into the pan and flatten making sure to cover the entire bottom of the pan.
  5. In a medium bowl, add heavy cream and whip until stiff peaks form.
  6. In a second medium bowl, mix cream cheese, sweetener, pumpkin puree, and pumpkin-pie spice until smooth.
  7. Add the heavy cream into the mixture and continue mixing until smooth.
  8. Pour the mixture on top of the crust and smooth out the top.
  9. Let the cheesecake set in the fridge for 4-6 hour or overnight before removing from the pan and serving.

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