Fall is here, which means that pumpkin cheesecake is a must-try. We’ve come up with a low-carb pumpkin cheesecake that you’ll absolutely love. You will not even taste keto in it, but rather a fluffy, creamy texture with a subtle spice flavor.

The pumpkin cheesecake can be sliced into bars! It’s a perfect dessert for occasions like thanksgiving.

Keto Pumpkin Cheesecake Ingredients

• Almond Flour

To make the crust for the cheesecake, we’ll use almond flour since it’s low-carb and works absolutely great with any dessert recipe. You can use almond flour in keto-approved recipes. With almond flour as a base, you can make low-carb, Keto desserts that are still tasty.

• Sweetener

When there are so many different sweeteners available, it’s hard to choose the right type of sweetener. For this recipe, we will use Erythritol sweetener. It’s safe for consumption and it's keto-friendly at the time.

• Canned Pumpkin Puree

Make sure to check the carb count of canned pumpkin puree, as you don't want to go overboard with carbs. You can also make your own pumpkin puree at home by taking a pumpkin and slicing it in half. Remove the pulp and seeds.

Cover each half with foil and preheat the oven to 325 degrees F. Bake the pumpkin halves for an hour. Pumpkin shell halves should be scraped and the meat pureed in a blender. Be sure to strain out any stringy pieces.

Keto Pumpkin Cheesecake Recipe

Preparation time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Serving: 9 slices

Nutrition facts:

Protein: 7g

Carb: 8g

Fat: 27g

Fiber: 2g

Calories: 291 Kcal

You’ll need:

For the base:

• 2 tbsp. Powdered Erythritol sweetener
• 2 tbsp. Butter
• 1 cup almond flour
• ½ tsp. Pumpkin spice

For the filling:

• 1 cup powdered Erythritol
• 2 cups cream cheese
• 2 large eggs
• 1 canned pumpkin puree
• 1 tsp. Pumpkin spice mix
• 1 tsp. Vanilla essence

Instructions:

1. To prepare the base, set the oven to 325 F. Line an 8x8 pan with parchment paper. Grease it with butter.
2. Add butter and erythritol powder to a medium-sized bowl and stir until fully combined. Now add almond flour and pumpkin spice to the mixture and mix until combined
3. Transfer the mixture into the 8x8 pan and press the mixture with a spoon. Bake it in the oven for 10 minutes and then set it aside to cool.
4. Prepare the filling by mixing cream cheese with erythritol powder in a mixing bowl. Add pumpkin puree, eggs, pumpkin spice, and vanilla essence to the mixture and beat until combined.
5. Add the filling to the baked crust. Spread it out evenly and bake it for 40 minutes until the edges become firm but the bottom of the cheesecake still jiggles.
6. Remove it from the oven and let it sit for 10-15 minutes. Cover it with foil and refrigerate it for 4-6 hours.
7. Slice and serve!

Learn more:

Keto Pecan Pie Bars Recipe

Keto Pumpkin Pie Recipe

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