This keto pumpkin cheesecake is a dessert that’s low in carbs but big on pumpkin flavor. If you’re trying to eat less sugar, this cheesecake is a great choice. It’s creamy and delicious, and won’t mess up your diet.
❤️ Why you’ll love it
This low-carb pumpkin cheesecake recipe is so mouthwateringly delicious! Its creamy pumpkin filling sits on a buttery almond crust, all topped off with whipped cream. It’s the kind of comfort food you can enjoy even on a keto diet.
Planning a fall get-together or just craving something sweet and cozy? This sugar-free pumpkin cheesecake is perfect for anyone who loves pumpkin. It’s a big favorite around here, especially for keeping things low-carb!
🧾 Ingredients Used
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- Almond flour: This makes a nutty, wholesome base for our keto-friendly crust.
- Low Carb Sweeteners: I use a mix of swerve powdered sweetener and keto brown sugar to keep it sweet without the carbs.
- Melted Butter: It’s key for sticking the crust together and adds a rich, buttery flavor.
- Cream Cheese: Cream cheese is the main ingredient. It makes the cheesecake creamy and velvety.
- Large Eggs: These are important for the structure and richness of the filling, giving the cheesecake the perfect consistency.
- Pumpkin: I add a good amount of pumpkin puree for that warm, comforting autumn flavor.
- Vanilla Extract: This brings depth and warmth, boosting the overall taste of the cheesecake.
- Heavy Whipping Cream: This helps contribute to the smooth, buttery texture.
- Spices: I use just a dash of cinnamon powder for a cozy fall flavor.
🔪 How To Make Keto Pumpkin Cheesecake
- Preheat the oven to 325 F.
- Mix the crust mixture in a large bowl, including the almond flour, monkfruit sweetener, and melted butter for the crust, until well combined. Press into the bottom and slightly up the sides of a 9” springform pan and bake in the preheated oven for 10 minutes. Allow to cool completely.
- Meanwhile, prepare the filling in a mixing bowl by creaming together cream cheese, keto brown sugar, and monkfruit powdered sugar until smooth with an electric mixer.
- Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin, cinnamon, and vanilla extract.
- Pour the filling into the prepared crust, then return to the oven to bake for 45-50 minutes or until the filling is set but still jiggles. Turn the oven off, open the oven door, and allow the cheesecake to cool for one hour before cooling completely at room temperature (about one hour).
- Chill in the refrigerator for at least 3 hours.
- When ready to serve, whip the whipping cream on high with the powdered sweetener until stiff peaks form.
- Serve a sprinkle of cinnamon on top of this creamy keto pumpkin cheesecake.
🥫 Storing and Reheating
Store any leftover keto pumpkin cheesecake in the refrigerator in an airtight container, and when ready to enjoy, serve chilled. You can also cover the cheesecake pan loosely with plastic wrap or aluminum foil as an alternative to a container.
For a refreshing twist, consider freezing individual slices for a cool and creamy treat.
💭 Tips and Variations
- The pumpkin cheesecake filling may be easier to make in a food processor.
- Add crushed pecans for extra crunch.
- Use your favorite pumpkin pie spice to customize the flavor.
- Drizzle sugar-free chocolate over whipped cream for a fancy touch.
- Try pecan or hazelnut flour for different flavors and textures.
- Top with sugar-free maple syrup and chopped pecans for rich fall flavors.
- Make individual-sized cheesecakes in a muffin tin for easy serving.
- Add instant coffee or espresso powder for a coffee-flavored twist.
- Drizzle sugar-free caramel sauce over whipped cream for a decadent finish.
🍽️ What can I eat this recipe with?
Pair this keto pumpkin cheesecake with a hot cup of keto-friendly pumpkin spice coffee or a dollop of sugar-free whipped cream for the perfect autumn dessert experience.
👩🍳 Frequently asked questions
In small quantities, pumpkin is fine on a keto diet – just practice moderation!
Typically, cheesecake has too many carbs for keto. However, that’s why I created this low carb cheesecake recipe – it’s perfect for a keto diet.
This keto pumpkin cheesecake can be stored in the fridge for up to 5 days.
It’s recommended to use pure pumpkin puree to control the sweetness and carb content. Canned pumpkin pie filling often contains added sugars.
📚 Related Recipes
Check out these decadent keto desserts!
📖 Recipe
Keto Pumpkin Cheesecake
This keto pumpkin cheesecake is a dessert that’s low in carbs but big on pumpkin flavor. If you’re trying to eat less sugar, this cheesecake is a great choice. It’s creamy and delicious and won’t mess up your diet.
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Servings:8
Calories:408kcal
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Instructions
Preheat the oven to 325 F.
In a large bowl,mix together the crust mixture,including the almond flour,swerve powdered sweetener,and melted butter for the crust,until well combined.
2 cups almond flour,2 tablespoons swerve powdered sweetener,⅓ cup melted butter
Press into the bottom and slightly up the sides of a 9” springform pan and bake in the preheated oven for 10 minutes. Allow to cool completely.
Meanwhile,prepare the filling in a mixing bowl by creaming together cream cheese,keto brown sugar,and swerve sweetener until smooth with an electric mixer.
3 8oz cream cheese,½ cup keto brown sugar,½ cup swerve powdered sweetener
Add the eggs,one at a time,mixing well after each addition. Stir in the pumpkin,cinnamon,and vanilla extract.
3 large eggs,1 cup pumpkin,2 teaspoons cinnamon,1 teaspoon vanilla extract
Pour the filling into the prepared crust,then return to the oven to bake for 45-50 minutes or until the filling is set but still jiggles.
Turn the oven off,crack the oven door open,and allow the cheesecake to cool for one hour before cooling completely at room temperature (about one hour).
Chill in the refrigerator for at least 3 hours.
When ready to serve,whip the heavy cream on high with the powdered sweetener until stiff peaks form
1 cup heavy cream,2 tablespoons swerve powdered sweetener
Serve a sprinkle of cinnamon on top of this creamy keto pumpkin cheesecake.
ground cinnamon
Notes
- The pumpkin cheesecake filling may be easier to make in a food processor.
- Add crushed pecans for extra crunch.
- Use your favorite pumpkin pie spice to customize the flavor.
- Drizzle sugar-free chocolate over whipped cream for a fancy touch.
- Try pecan or hazelnut flour for different flavors and textures.
- Top with sugar-free maple syrup and chopped pecans for rich fall flavors.
- Make individual-sized cheesecakes in a muffin tin for easy serving.
- Add instant coffee or espresso powder for a coffee-flavored twist.
- Drizzle sugar-free caramel sauce over whipped cream for a decadent finish.
Nutrition
Calories:408kcal| Carbohydrates:21g| Protein:8g| Fat:35g| Saturated Fat:6g| Polyunsaturated Fat:1g| Monounsaturated Fat:3g| Trans Fat:0.3g| Cholesterol:82mg| Sodium:89mg| Potassium:95mg| Fiber:3g| Sugar:15g| Vitamin A:1566IU| Vitamin C:6mg| Calcium:90mg| Iron:2mg
Tayo Oredola is the founder of Low Carb Africa,where she shares healthy,low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN,Women’s Health,Parade,Yahoo News,Pure Wow,Essence,and other online publications.