Pumpkin Cheesecake Without Flour or Sugar
Healthy baking recipes don't have to taste like you're missing out. This pumpkin cheesecake contains no flour or sugar and is a good source of fiber.
Equipment
- 1 round springform pan, 18–20 cm in diameter
Ingredients
- 200 g pumpkin, steamed or baked
- 200 g skyr (soy or other)
- 3 eggs
- 100 g erythritol
- 1,5 tsp cinnamon or pumpkin spice
- 1 tsp vanilla
Instructions
- Preheat the oven to 170 degrees Celsius (top and bottom heat) and line the pan with parchment paper.
- Puree the pumpkin, skyr, eggs, erythritol, cinnamon, and vanilla with a hand blender or in a food processor until smooth.
- Pour the mixture into the greased pan and bake for 40 to 45 minutes, until the center is just slightly jiggly. If the cake browns too quickly, cover it with a plate or parchment paper.
- Let it cool, then refrigerate overnight before topping and slicing.
Notes
Whole Cake (with Soy Skyr)
Calories: 495 kcal
Protein: 36 g, Fat: 26 g, Carbohydrates: 28 g (of which sugars: 13 g), Dietary Fiber: 6.5 g
Nutritional Information per serving (based on 6 servings)
Calories: 83 kcal
Protein: 6.1 g, Fat: 4.4 g, Carbohydrates: 4.7 g, of which sugars: 2.2 g, Dietary fiber: 1.1 g