I was just going to post a recipe today, but first, I need to vent.

I didn’t work out as much as I should have this weekend, and now I really regret it. I ate like I should have, but without exercising the amount I normally do on weekends, I gained a pound. Some of you may be like, “Oh, it’s just a pound, it’ll be ok.” But that is how any diet or exercise program gets tossed to the wayside. Like this weekend, “It’s just one extra day off this week, no big deal”. Then one day turns into two, and two days turns into a week. Much like one french fry can turn a whole day into a “cheat day” and then you’re putting on more weight than you lost.

Anyway, in the future, I need to keep sticking to the plan. And I will.

End Rant.

Ok, Now for the recipe of the week!

Pumpkin Pie Cheesecake!

It’s a great fall food without sacrificing your diet! My husband loves it, and he hasn’t even started Keto yet!

What you’ll need:

A food processor is preferred, but a hand held mixer will get the job done

A spring form pan

An oven pre-heated to 350 degrees

Crust ingredients:

1 stick of real unsalted butter

unsalted butter 1 1/2 cup of chopped pecans

1/3 cup of artificial sweetener (I use the Kroger brand of Truvia)

1/2 Tbs Cinnamon

Filling ingredients

3 packages of full fat cream cheese

1 12 oz can of pure pumpkin (not pumpkin pie filling

1 cup of heavy whipping cream

2 cups of artificial sweetener

4 eggs, room temperature

1 1/2 Tbs of pumpkin pie spice

1 2/3 Tbs pure vanilla extract

Crust instructions:

In a food processor, chop the pecans until they are super small. If you don’t have a food processor, just use something heavy to roll over them and smash them. A rolling pin, wine bottle, meat tenderizer or even that super expensive textbook you still have but can’t sell because the new edition came out the next semester will work. Melt the butter and mix in the pecans, sweetener and cinnamon into the butter. Pour the crust into the pan. Let this chill out in the freezer while you whip up the filling.

Filling instructions: (Super Easy!)

Whip up the cream cheese with whatever devise you are using. Keep adding the ingredients as listed. But before you add the next ingredient, make sure the one you just added is completely mixed in! So after the cream cheese, add the pumpkin. Then the whipping cream. Next is the sweetener, then add the eggs. Next add the pumpkin pie spice. Finish up with the vanilla extract! Pour this onto the crust. Bake at 350… remember, you should have already pre-heated your oven. Bake for 1 hour. Then turn the oven off. Wait 30 minutes, then you can “crack” the oven door a smidge. Wait another hour. Pull out of the oven, and wrap it up. Chill and serve the next day. Or wait at least 6 hours.

Nutrition:

It’s not the lowest carb cheesecake, but I usually have NO problems being able to squeeze in 10 or so net carbs per day, especially since I work out almost daily. It is also very filling. Yesterday, I had a slice for a meal! Be careful, though. I cut most of this cheesecake into 16 slices. Each one of these slices has about 6 next carbs. Hope you enjoy!