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Keto Pumpkin Cheesecake Recipe

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This creamy keto pumpkin cheesecake is a low-carb, sugar-free dessert packed with warm fall flavors. With an almond flour crust and a spiced pumpkin filling, it’s perfect for holidays or anytime you want a guilt-free treat that fits your keto diet.

Ingredients

Scale

For the Crust:

  • 2 cups almond flour
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated erythritol or monk fruit sweetener
  • 1 tsp cinnamon

For the Filling:

  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree (unsweetened)
  • 2/3 cup powdered erythritol or monk fruit sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup heavy whipping cream

Optional Toppings:

  • Keto whipped cream
  • A sprinkle of cinnamon
  • Pecans

Instructions

  • Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil.
  • Mix almond flour, melted butter, erythritol, and cinnamon in a bowl. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
  • In a large mixing bowl, beat softened cream cheese until smooth. Add powdered erythritol and mix until combined.
  • Add pumpkin puree, vanilla extract, pumpkin spice, cinnamon, and nutmeg. Mix until smooth.
  • Add eggs one at a time, mixing on low speed. Finally, add heavy cream and mix until just combined.
  • Pour the filling over the cooled crust. Bake for 50–60 minutes until the edges are set but the center jiggles slightly.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
  • Remove from the pan, slice, and top with your favorite keto-friendly toppings before serving.

Notes

  • Use room temperature cream cheese and eggs for a smooth batter.
  • Chilling overnight enhances the flavor and texture.
  • Store leftovers in the fridge for up to 5 days or freeze slices for up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-cheesecake/