Keto Pumpkin Spider Web Cheesecake

Directions

• Crust
• Preheat oven to 325°F (160°C).
• In a bowl, mix the almond flour, melted butter, and erythritol until combined.
• Press the mixture evenly into a greased springform pan (about 8 inches).
• Bake for 8-10 minutes until golden brown, then set aside to cool.
• Filling
• In a large mixing bowl, beat the softened cream cheese and erythritol until smooth and creamy.
• Add the pumpkin puree, vanilla extract, and pumpkin spice, and blend until well combined.
• Add the eggs one at a time, beating at low speed to avoid incorporating too much air.
• Pour the pumpkin cheesecake filling over the cooled crust in the springform pan.
  
• Bake
• Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
• Once the cheesecake is baked, let it cool for about 30 minutes before adding the web design.
• Spider web
• In a small saucepan, melt the butter and cocoa powder together over low heat, stirring until smooth.
• Pour the chocolate mixture into a piping bag or a small plastic bag with a tiny corner snipped off.
• Starting from the center of the cheesecake, pipe the chocolate in circles, working your way outward.
• Use a toothpick or skewer to drag lines from the center outward to create the spider web design.
• Refrigerate for at least 4 hours or overnight before serving.