DELICIOUS Gluten-free, Keto-friendly, & Sugar-free Pumpkin Swirl Cheesecake

In the quest for finding lower carb and keto-friendly recipes for my husband, I came across this AMAZING recipe just before Thanksgiving to surprise my husband with a desert that the whole family could enjoy. At first, as with many recipes that I come across on the internet, I really did not expect this cheesecake to be all that good. After all, cheesecake is my favorite desert and I am very picky about healthier versions. I truly fell in love at first bite with this one though! Recipe courtesy of Maria Mind Body Health, along with some additional notes and suggestions by me.
 

Yes, I do realize that all words used in the picture above to label this desert is considered "cheesecake heresy", but trust me when I say this recipe kicks the pants off of any grocery store-bought alternatives! 

Ingredients :  

Crust: (Note : You can do this one of two ways, you can half the crust ingredients for a thinner crust, which I preferred, or you can use the entire amount listed below for a crust that is a little over 1/4" thick)

1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum-free baking powder
1 cup coconut oil or butter
1 cup Swerve
1 tsp sea salt
1 egg

Filling: 

3 8-ounce packages softened cream cheese
3/4 cup Swerve
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 dash ground cloves

Directions:

Heat oven to 350 degrees F. In a medium sized bowl combine all of the crust ingredients. Lay a piece of parchment paper on the bottom section of a 9 inch springform pan, and close shut (this makes it easier to remove cheesecake from the pan after baking. Press crust ingredients onto the bottom of the pan.

Beat cream cheese, 1/2 cup of the Swerve and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup Swerve, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect. If using a springform pan, wrap the outside of it with tin foil so any oils don’t leak out into oven.

Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

According to Fat Secret, some cheesecakes can contain between 20 to over 49 grams of carbs per serving, while a serving of this cheesecake is only 9 grams. To be somewhat fair, I will compare this recipe to a pumpkin cheesecake from a very famous restaurant that is know for such a dessert. "Cheesecake Restaurant" pumpkin cheesecake : 740 calories, 31g fat, 95g carbs (protein & fiber not listed) This recipe : 496 calories, 47g fat, 10g protein, 9g carbs, 4g fiber

I hope that you enjoy this recipe as much as my family does.

Have you made it yourself? Please let me know what you think below!