Low Net Carb Bamboo Fiber Pumpkin Cheesecake Recipe – Low Carb And Gluten Free

Low Net Carb Bamboo Fiber Pumpkin Cheesecake Recipe – Low Carb And Gluten Free

 
How to make bamboo baking flour:
   • Bamboo Baking Flour -How To Make It? ...  

Full Recipe
113g (1/2 cup or 1 stick) room temperature unsalted butter
2 room temperature large eggs
50g sweetener (stevia erythritol)
a pinch salt
1 tsp baking powder
1tsp pure vanilla extract
40g bamboo fiber
10g whole psyllium husk
8oz (226g) cream cheese
110g pure pumpkin puree
an egg yolk
1 1/2 tsp cinnamon
1/2 tsp orange extract
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
35g sweetener (stevia erythritol)

Steps:
In a mixing bowl cream 113g (1/2 cup or 1 stick) of room temperature unsalted butter until light and fluffy.

Add 2 room temperature large eggs and beat until smooth and light (for a few seconds).

Scrape the bowl.

Add 50g of sweetener (stevia erythritol),
a pinch of salt,
1 tsp of baking powder,
1tsp of pure vanilla extract,
40g of bamboo fiber,
10g of whole psyllium husk.
Or if you have premixed bamboo baking flour, use 50g of it (40g of bamboo fiber + 10g of ground whole psyllium husk).
Mix them just until fully combined.

Scrape the bowl.

Spread batter evenly into prepared 9” (23cm) round pan.

Make the filling:
Add 8oz (226g) of room temperature cream cheese,
110g of pure pumpkin puree,
an egg yolk,
1 1/2 tsp of cinnamon,
1/2 tsp of orange extract,
1/8 tsp of nutmeg,
1/8 tsp of cloves,
1/8 tsp of ginger,
35g of sweetener (stevia erythritol).
Beat on low until combined then
evenly cover the top of the batter with the filling.

Bake at 350F (175C) for about 55 minutes or until a toothpick inserted into the center comes out clean.
Let the cake rest for a few minutes then
remove the parchment paper and transfer to a wire rack to cool.



Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

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