Nutritional values (per serving): Total carbs: 8.5 g, Fiber: 3.6 g, Net carbs: 4.9 g,
Protein: 5.4 g, Fat: 33.7 g, Calories: 362 kcal,
Ingredients (makes 4 servings)
1/3 cup shredded unsweetened coconut, preferably toasted (25 g/
1/4 cup almond flour (25 g/ 0.9 oz)
1 tbsp powdered Swerve or Erythritol (10 g/ 0.4 oz)
pinch of sea salt
1 tsp unsweetened vanilla extract or 1/4 tsp vanilla powder
1 tbsp melted extra virgin coconut oil (15 ml)
1/2 cup pumpkin puree (100 g/ 3.5 oz)
3 tbsp mascarpone cheese or full-fat cream cheese (45 g/ 1.6 oz)
1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
1/4 tsp cinnamon
1/2 tsp pumpkin pie spice (you can make your own)
1/2 tsp vanilla powder or 1 1/2 tsp unsweetened vanilla extract
1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
4 tsp shredded unsweetened coconut, preferably toasted (8 g/ 0.3
4 tbsp crushed pecans (27 g/ 1 oz)
Place all the dry crust ingredients together in a bowl and stir. Add
the coconut oil and mix well. Place to one side.
To a clean bowl, add the mascarpone cheese, pumpkin puree, 1/2
cup whipping cream, erythritol and spices to another clean mixing
bowl. Whisk using an electric whisk until thick and fluffy. This takes
about 3 – 5 minutes.
3. Split the crust ingredients between 4 jars.
Top with keto pumpkin cheesecake mix and whipped cream.
Place in the fridge to set for 1 hour before serving.
To serve, sprinkle with the remaining toasted coconut and
crushed pecans. Enjoy! To store, refrigerate for up to 3 days.