• Preheat the oven on 165 C/ 325 F.
• Prepare a cake pan with parchment paper and grease the inside edges with butter.

Instructions Cheesecake crust

• Mix the almond flour, coconut flour, ginger spice, erythritol powder and a pinch of salt in a bowl.
• Melt the 3 tablespoons of butter either in the microwave or in a pan.
• Add the melted butter in the dry mixture and stir well.
• Bake the crust for 15 minutes in the oven. Then let it cool for 15 to 30 minutes before adding the filling.

Instructions Cheesecake filling

• For the pumpkin puree, cut a fresh pumpkin into 6 pieces and removed the seeds. Put it in the microwave with the skin still on it for 10 minutes. Let it cool down a bit before you can easily scrape the pumpkin off the skin. Blend a bit and your pumpkin puree is ready. Measure 1 cup and put it aside.
• Mix the cream cheese (room temperature) in a separate bigger bowl.
• Add the home-made pumpkin puree, gingerbread spice and the inside of the vanilla bean.
• Mix everything before adding the erythritol powder (or stevia). I like to taste the mixture to check the sweetness, so do NOT throw in the sweetener all in once, but add a bit at the time and taste to see if the filling is sweet enough for you.
• Once happy with the sweetness, add the eggs (room temperature). Mix everything until it is well incorporated.
• Add the filling to the cooled down crust.
• Bake for 40 minutes in the oven. Let the cake cool down for 30 minutes, before putting it in the fridge.
• Refrigerate for 3 to 4 hours before serving. Enjoy!
• This Keto Pumpkin Cheesecake is good for 6 portions.