As the air turns crisp and the leaves begin to change, it’s the perfect time to welcome the flavors of fall into your kitchen. This keto pumpkin cheesecake is a delicious fusion of creamy cheesecake and the warm, earthy notes of pumpkin spice.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Low Carb Africa.
Get ready to indulge in a guilt-free treat that is perfect for the fall season, holidays, or whenever you have a dessert craving. No need for regular cheesecake!
Jump to:
❤️ Why you’ll love it
This low carb pumpkin cheesecake recipe is the perfect blend of seasonal flavors and creamy goodness without compromising your low-carb lifestyle. Imagine a luscious pumpkin-infused filling on a buttery almond flour crust,all topped with a swirl of whipped cream. This is the definition of comfort food,keto style.
Whether you’re hosting a fall gathering or simply craving a cozy dessert during the holiday season,this sugar-free pumpkin cheesecake is a must-try for pumpkin enthusiasts and those on a low-carb diet –it’s one of my favorite keto desserts,and a family favorite!
🧾 Ingredients Used
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program,an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Flour: Almond flour creates the perfect foundation for our keto-friendly crust,delivering a nutty and wholesome base.
- Sweeteners/Sugar Substitute: A combination of powdered sweetener,brown sugar replacement,and powdered sugar replacement provides the ideal sweetness without the carbs.
- Melted Butter: Essential for binding the crust ingredients together,melted butter adds richness and a buttery flavor.
- Bricks of Cream Cheese: The star of the show,cream cheese brings the creamy and velvety texture that brings a classic cheesecake flavor.
- Large Eggs: Contributing to the structure and richness of the filling,large eggs play a crucial role in achieving the perfect cheesecake consistency.
- Pumpkin: A generous dose of pumpkin puree infuses the cheesecake with the warm and comforting flavor of autumn.
- Vanilla Extract: Adding depth and warmth,vanilla extract enhances the overall flavor profile of the cheesecake.
- Heavy Whipping Cream: A key ingredient for both the filling and the whipped cream topping,heavy cream contributes to the decadent texture.
- Spices: Cinnamon and ground cinnamon bring a perfect blend of autumnal spices,enhancing the pumpkin flavor with a touch of warmth.
🔪 How To Make This Recipe
- Preheat the oven to 325 F.
- In a large bowl,mix together the crust mixture,including the almond flour,powdered 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,brown sugar replacement,and powdered sugar replacement 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,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 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.
💭 Helpful Tips
- Use a Food Processor: The pumpkin cheesecake filling may be easier to make in a food processor!
- Coconut Flour: If you don’t have any almond flour on hand,coconut flour works great as well!
💭 Recipe Variations
- Pecan Crust: Add crushed pecans to the crust for an extra layer of nuttiness and crunch.
- Pumpkin Spice Blend: Experiment with your favorite pumpkin pie spice blend to tailor the flavor to your liking.
- Swirls of Chocolate: Drizzle sugar-free chocolate over the whipped cream for an elegant and indulgent touch.
- Gingersnap Crust Twist: For a festive touch,substitute some of the almond flour in the crust with crushed sugar-free gingersnap cookies. This adds a hint of spice to complement the pumpkin flavor.
- Nutty Crust Options: Experiment with different nut flours for the crust. Pecan flour or hazelnut flour can bring unique flavors and textures to the cheesecake base.
- Maple Pecan Drizzle: Elevate the richness by drizzling a sugar-free maple syrup mixed with chopped pecans over the whipped cream topping. The combination of maple and pecans enhances the fall-inspired experience.
- Mini Pumpkin Cheesecakes: Create an elegant presentation by making individual-sized cheesecakes in a muffin tin. Perfect for portion control and a beautiful display for gatherings.
- Pumpkin Spice Latte Fusion: Infuse the cheesecake with a subtle coffee flavor by adding a teaspoon of instant coffee or espresso powder to the filling. This creates a yummy pumpkin spice latte-inspired dessert.
- Swirls of Caramel: Drizzle sugar-free caramel sauce over the whipped cream for a luxurious and decadent finish. The caramel complements the creamy cheesecake and pumpkin flavors.
🍽️ 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.
📖 Recipe
Keto Pumpkin Cheesecake
As the air turns crisp and the leaves begin to change,it’s the perfect time to welcome the flavors of fall into your kitchen. This keto pumpkin cheesecake is a delicious fusion of creamy cheesecake and the warm,earthy notes of pumpkin spice.
Print
Pin
SaveSaved!
Servings:8
Calories:408kcal
Prevent your screen from going dark
Instructions
Preheat the oven to 325 F.
In a large bowl,mix together the crust mixture,including the almond flour,powdered 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,brown sugar replacement,and powdered sugar replacement 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,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 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.
Notes
- The pumpkin cheesecake filling may be easier to make in a food processor.
- If you don’t have any almond flour on hand,coconut flour works great as well.
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