Low Carb Pumpkin Cheesecake Recipe

Are you on the lookout for a sweet yet healthy treat? Then fire up that oven and bake a Low Carb Pumpkin Cheesecake! This autumnal dessert has all the delicious flavor and creamy texture of regular pancakes despite having no sugar at all. Low Carb Pumpkin Cheesecake can also be sliced into bars and is a Keto dessert, so anyone on a Keto diet can enjoy it too!

Low Carb Pumpkin Cheesecake Recipe and Content by Layla

The Cheesecake is made up of two components which turns it Keto: Almond flour or ground walnuts and Erythritol Powder to give it its sweet taste and for the best results in baking this dessert it is recommended to use eggs and cream cheese at room temperature as ingredients. However, if the cream cheese is cold then microwave it for 15-20 seconds until it’s soft. Finally, after you’re finished baking place the cheesecake in the fridge to cool for 1 to 2 hours before serving it with whipped cream on top.

Nutrition Facts per serving:

  • Calories: 291kcal
  • Carbohydrates: 8g
  • Protein: 7g
  • Fat: 27g
  • Saturated Fat: 12g
  • Cholesterol: 98mg
  • Sodium: 199mg
  • Potassium: 139mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 5045IU
  • Vitamin C: 1.2mg
  • Calcium: 89mg
  • Iron: 1.2mg

Other recipes you might like to try: Low Carb Caramel DrinkKeto French Pancake RecipeKeto Pumpkin Chocolate Muffins

Low Carb Pumpkin Cheesecake
Low Carb Pumpkin Cheesecake
Print Recipe
Low Carb Pumpkin Cheesecake is a healthier alternative to the classic cheesecake. This cheesecake is made with Keto sensitive ingredients and is sure to tickle the taste buds of any health buff.
Servings Prep Time
9 slices 10 minutes
Cook Time
40 minutes
Servings Prep Time
9 slices 10 minutes
Cook Time
40 minutes
Low Carb Pumpkin Cheesecake
Low Carb Pumpkin Cheesecake
Print Recipe
Low Carb Pumpkin Cheesecake is a healthier alternative to the classic cheesecake. This cheesecake is made with Keto sensitive ingredients and is sure to tickle the taste buds of any health buff.
Servings Prep Time
9 slices 10 minutes
Cook Time
40 minutes
Servings Prep Time
9 slices 10 minutes
Cook Time
40 minutes
Ingredients
Filling
Servings: slices
Instructions
To make the base:
  1. Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
Recipe Notes

To make your own pumpkin puree: Heat oven to 325 degrees F. Cut a pumpkin in half, stem to base. Remove seeds and pulp from interior. Cover both halves with foil. Bake foil side up, 45 min - 1 hour, or until tender. Scrape pumpkin meat from shells and puree in a blender. Strain to remove remaining stringy pieces.

To make your own pumpkin spice: Add 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger

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