If you don't have this keto-friendly sweetener on hand, you can use your sweeteners of choice like stevia, erythritol, or monk fruit extract in its place. <\/p>\n\n\n\n
These sweeteners will all work well to sweeten the cheesecake mixture without adding any carbs or calories.<\/p>\n\n\n\n <\/figure>\n\n\n\nProtein Options<\/h2>\n\n\n\n There are many different types of protein powder that can be used in this recipe. We like to use vanilla protein powder because it gives the cheesecake a classic flavor. Feel free to experiment with other flavors like chocolate for a chocolate pumpkin cheesecake that will make you drool.<\/p>\n\n\n\n
Some other good options for types of protein powder include whey protein isolate, casein protein powder, pure whey protein, and plant-based protein powders.<\/p>\n\n\n\n
What's the best protein powder to use in this recipe? That's up to you! Use whatever type of protein powder you like best or have on hand. <\/p>\n\n\n\n
Just be sure to adjust the amount of liquid used if the protein powder is a different consistency than what is called for in the recipe.<\/p>\n\n\n\n
If you want to make this recipe without protein powder, you can use fat-free Greek yogurt in its place. Just be sure to use plain Greek yogurt that is unsweetened.<\/p>\n\n\n\n <\/figure>\n\n\n\nHow to Make Pumpkin Protein Cheesecake<\/h2>\n\n\n\n To make these low-carb cheesecakes, you'll need four wide-mouth mason jars. <\/p>\n\n\n\n
Although these aren't a necessary part of the recipe, they make for a nice presentation, and mini cheesecakes make portion control a breeze.<\/p>\n\n\n\n
If you prefer, you can make these high protein cheesecake keto cheesecakes in a muffin tin with paper liners. <\/p>\n\n\n\n
No hard-to-use springform pan, necessary.<\/p>\n\n\n\n
In a large bowl, mix the protein powder, almond milk, cream cheese, and vanilla extract with a hand mixer until smooth. Add the pumpkin puree and spices and mix well.<\/p>\n\n\n\n
Pour the cheesecake mixture into the mason jars, filling them about \u00be of the way full. Tap the jars on the counter a few times to release any air bubbles.<\/p>\n\n\n\n
Place the jars in the fridge and let them chill for at least 1 hours. While you're waiting is the perfect time to make the whipped topping.<\/p>\n\n\n\n
In a small bowl, beat the heavy cream, allulose, and vanilla extract until stiff peaks form.<\/p>\n\n\n\n
Remove the cheesecake filling from the fridge and top with the whipped cream. Serve immediately.<\/p>\n\n\n\n <\/figure>\n\n\n\nPumpkin Cheesecake Serving Suggestions<\/h2>\n\n\n\n This pumpkin protein cheesecake is delicious on its own, but if you're looking for a little something extra, top it with a sprinkle of cinnamon.<\/p>\n\n\n\n
They make the perfect ending for a low-carb meal or a delicious snack to keep you going throughout the day.<\/p>\n\n\n\n
Storage Instructions<\/h2>\n\n\n\n Store these keto cheesecakes in the fridge for up to 1 week in an airtight container.<\/p>\n\n\n\n
The whipped cream will start to deflate after a few days, but the cheesecakes will still be delicious. You can also wait and make the whipped topping when are ready to serve the cheesecakes.<\/p>\n\n\n\n
Cream cheese isn't the best in the freezer, so we don't recommend freezing these cheesecakes.<\/p>\n\n\n\n
Protein cheesecakes make a delicious and nutritious dessert! Not only do they have less fat and calories than traditional cheesecakes, but they are also packed with grams of protein. <\/p>\n\n\n\n
The creamy, cheesy filling feels like you're eating the real thing, but they're a guilt-free & healthier dessert option! Make some for your next party or get-together, and enjoy!<\/p>\n\n\n\n