Low Carb Pumpkin Cheesecake is a keto-friendly, and sugar-free dessert that is perfect for the Fall season! Low Carb Pumpkin Cheesecake a popular keto holiday dessert that is sure to become a family favorite! Enjoy this recipe not just during the Fall season, or in Thanksgiving, but all year round!
Keto Pumpkin Cheesecake Recipe by Layla from Gimme Delicious
Keto desserts are just the absolute type of dishes to recipe test but are also the hardest. They require hours and hours of recipe testing to get the perfect texture and flavor but are well worth it in the end. If you or a loved one are on the keto diet or you know someone that that is, then this is the perfect dessert to make this Thanksgiving. They will thank you, and you can thank us later!
These cheesecakes are one of the favorite keto desserts because they DO NOT taste “keto”. The texture is fluffy and creamy and the flavor is spicy with a subtle sweetness.
Two main components in this recipe
The flour: Almond flour works great for keto desserts and is our favorite option and we highly recommend sticking with it. For this recipe, you can substitute the almond flour with ground walnuts to keep it keto, or easily replace it with whole wheat or all-purpose flour if you’d like.
The Sweetener: Keto sweeteners can be tricky and sometimes complicated. To keep things simple and delicious, we like to use Powdered Erythritol Sweetener. Powdered Swerve, powdered Xylitol, or Lakanto Monkfruit sweetener are also good options and can be substituted with a 1:1 ratio.
To get the right texture and to ensure the batter mixes well, we suggest using the eggs and cream cheese at room temperature. If your cream cheese is still cold, microwave it for 15-20 seconds or until it is softened. After baking the cheesecake, cool in the fridge for at least 1-2 hours to ensure clean slices. Top with keto (or regular) whipped cream when you are ready to serve.
Low Carb Pumpkin Cheesecake
- 2 Tbsp powdered erythritol
- 2 Tbsp butter
- 1 Cup Almond Flour or Ground Walnuts
- 1/2 Tsp pumpkin spice
- 2 Cups cream cheese (16 oz)
- 1 Cup powdered erythritol
- 1 Cup Pumpkin Purée canned or steamed pumpkin
- 2 large eggs
- 1 Tsp Vanilla Extract
- 1 Tsp Pumpkin Spice Mix
To make the base:
- Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter.
- In a medium sized mixing bowl, mix melted butter and erythritol until fully blended. Add in the almond flour and pumpkin spice and keep stirring until the mix is combined fully.
- Transfer the mixture to 8x8 pan and press mixture evenly on the bottom of the pan. Cook in the oven for 10 mins, then set it aside to cool down.
To make the filling:
- Beat cream cheese and Erythritol in a mixing bowl until smoothened. Add pumpkin puree, eggs, vanilla, and spices. Resume beating until the ingredients are completely combined.
- Pour into crust, equally spreading it out and bake for 40 minutes or until the edges are firm and the middle still gives off a slight wobble. Remove from oven and let it cool down for 10-15 minutes, then cover with plastic wrap or foil and refrigerate for 4-6 hours before serving or slicing.