Making personally sized low-carb pumpkin cheesecake (or pumpkin pie)


Occasionally we will have guests over with special dietary requirements or we simply do not want to surprise our visitors with something less expected.  This usually means creating a pie with a classic graham cracker or flour crust, never fear you can easily make a few servings of your own low carb version at the same time.

Start by adding 1.5 tablespoon of almond flour, with 1 tablespoon of butter, and a pinch of both splenda and cinnamon.  Place in a 350F oven for 15 minutes and you have your own personal crust.


Fill with your filling of choice (extra pumpkin cheesecake filling in water bath) and cook for approximately half the time of the full size version.


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