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Low-carb pumpkin cheesecake smoothie for warm fall days

Writer, runner, mother and pre-diabetic, not necessarily in that order.  I am also the evil mastermind behind All Day I Dream About food, a food blog devoted to low carb and gluten-free recipes.  It isn’t about dieting, but it is about c...

No need to turn on the oven with this low-carb pumpkin cheesecake smoothie. It makes a great healthy breakfast or post-workout snack.

One of the joys of fall is that first bite of a delicious pumpkin cheesecake. Creamy smooth with that spicy, gingery bite, it's two amazing desserts in one. You get your pumpkin pie, you get your cheesecake, you are happy.

But it's not so easy to whip up a pumpkin cheesecake on a moment's notice. It requires mixing and blending and quite a bit of baking time. And then after it's baked, it needs to be refrigerated for a while for best consistency. Who has time to wait that long? Why not put some of those same delicious ingredients into your blender and drink your favorite fall dessert with a straw?

And this treat is low-carb and free of refined sugars. Healthy and delicious!

Low-carb pumpkin cheesecake smoothie

Serves 2

Ingredients:

  • 4 ounces cream cheese, softened
  • 1/4 cup pumpkin puree
  • 2 tablespoons Swerve Sweetener or 16 drops liquid stevia extract
  • 1/2 cup full-fat Greek yogurt
  • 1-1/2 cups unsweetened almond milk
  • 1/8 teaspoon ground cinnamon
  • Pinch ground ginger
  • Additional sweetener to taste

Directions:

  1. Blend until well combined and smooth.
  2. Add additional sweetener as desired.

Per serving: 303kcal; Total fat: 24.08g; Saturated fatty acids: 14.48g; Calories from fat: 216; Cholesterol: 80mg; Carbohydrate: 8.67g; Total dietary fiber: 1.72g; Protein: 8.46g; Sodium: 345mg

For more great low-carb recipes, please follow me at All Day I Dream About Food.

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