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 RATIO: 2.3:1
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
- 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.
- Add the Quest Coconut Oil Powder™ and continue mixing until combined.
- Line a six inch spring-form pan with parchment paper or spray with non-stick cooking spray.
- Pour the mixture into the pan and flatten making sure to cover the entire bottom of the pan.
- In a medium bowl, add heavy cream and whip until stiff peaks form.
- In a second medium bowl, mix cream cheese, sweetener, pumpkin puree, and pumpkin-pie spice until smooth.
- Add the heavy cream into the mixture and continue mixing until smooth.
- Pour the mixture on top of the crust and smooth out the top.
- Let the cheesecake set in the fridge for 4-6 hour or overnight before removing from the pan and serving.
