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For the crust: Add pecan cookie pieces, almond flour, Swerve, and cinnamon to the bottom of a 9-inch springform pan.
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Mix together, breaking up any clumps of almond flour.
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Then, add melted butter and mix well with a rubber spatula and press down evenly across the surface of the pan.
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Place in the oven at 350 degrees Fahrenheit for 12 min. Take the crust out of the oven and place on a cooling rack while you prepare your filling.
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Place all of the filling ingredients in a blender and blend for about 90 seconds.
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After that, pour the filling on top of the pie crust.
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Bake at 315 degrees Fahrenheit for 1 hour and 15 minutes.
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Turn off the oven and leave the low-carb chocolate chip cheesecake in the oven with the door ajar for one hour. Then refrigerate for 24 hours.
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Last, cut into 16 slices and enjoy a slice of keto pumpkin cheesecake!