Keto Pumpkin Cheesecake

5 from 1 vote

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.

Prep Time15

Cook Time1

chill time5

Total Time6 15

Course: Desserts

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 408kcal

Author: Tayo Oredola

Ingredients

Crust:

2 cups almond flour
2 tablespoons swerve powdered sweetener
⅓ cup melted butter

Filling:

3 8oz cream cheese softened to room temperature
½ cup keto brown sugar
½ cup swerve powdered sweetener
3 large eggs
1 cup pumpkin
2 teaspoons cinnamon
1 teaspoon vanilla extract

Topping:

1 cup heavy cream
2 tablespoons swerve powdered sweetener
ground cinnamon

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