Pumpkin Cheesecake

Enjoy the holiday with this delicious dessert!

We have been thinking for a while about something special for Thanksgiving Day that everyone in the family can enjoy. Whether they have gluten or lactose intolerance, are allergic to eggs, or simply following a low carb or keto diet.



  • 70g organic almond flour
  • 20g organic coconut flour
  • 45g organic coconut oil
  • 2 teaspoons monk fruit sweetener
  • ¼ teaspoon organic cinnamon
  • ¼ teaspoon Himalayan salt


  • 230g steamed organic pumpkin cubes
  • 240g organic cashews
  • 50g organic coconut oil
  • 2 teaspoons organic pumpkin spice
  • 1 teaspoon of organic grape vinegar (or fresh organic lemon juice)
  • ½ teaspoon Himalayan salt
  • 2-2.5 full droppers organic liquid stevia extract*
  • ½ cup of water*

* if you are not looking for a low carb or keto friendly desert (or if you are not following a keto or a low carb diet) you can replace stevia with 3 tablespoons of maple syrup and decrease the amount of water to ¼ cup.


  1. The night before you make this delicious cake put the cashews in cold water and leave them in the fridge overnight.
  2. Preheat the oven to 160 degrees C (325 degrees F).
  3. To prepare the crust mix the almond flour, coconut flour, coconut oil, monk fruit sweetener, cinnamon, and salt in a small bowl until well combined.
  4. Press the mixture into the bottom of a 16 cm (6-inch) springform pan or adjustable cake ring.
  5. Bake for 8-10 minutes.
  6. To make the filling put the drained cashews, pumpkin, coconut oil, pumpkin spice, vinegar, salt, and stevia in a blender.
  7. Blend well until smooth and creamy. Add more water if necessary to get the right consistency.
  8. Cool down the crust for 10-15 min.
  9. Spread the pumpkin mixture evenly over the crust.
  10. Chill in the fridge for at least 6 hours before serving.
  11. Decorate with crushed pecans and coconut whipped cream.

Happy Thanksgiving!

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