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

WP_000804

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.

WP_000800

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.

WP_000801

Leave a Reply