Type to search

Keto (Low Carb ) Pumpkin Cheesecake

Cake Keto Recipes Low Carb

Keto (Low Carb ) Pumpkin Cheesecake


Easy Low Carb Pumpkin Cheesecake Recipe – delicious and decadent Keto dessert, that is also sugar and gluten free. Great for fall and winter. Light, creamy with the right amount of pumpkin flavor.

Servings: 16

Prep Time: 15 mins Cook Time: 1 hr


For the low carb crust:

  • 1 1/2 cups almond flour
  • 2-3 tbsp powdered erythritol
  • 4 tbsp melted butter
  • 1/2 tsp vanilla extract — optional

For the Pumpkin Filling:

  • 32 oz cream cheese — softened at room temperature
  • 1 1/4 to 1 1/3 cups powdered erythritol
  • 3 large eggs — at room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon — optional

To decorate:

  • 1/2 cup heavy whipping cream
  • 1 tbsp powdered erythritol


For the crust:

  1. Preheat oven to 325 F.
  2. Line the bottom of a springform pan with parchment paper. Spray or brush with oil the bottom.
  3. In a bowl combine the almond flour, powdered erythritol, melted butter and vanilla (optional). Stir to combine.
  4. Spread on the bottom of the springform pan and press down.
  5. Bake for 15 minutes, until it is starting to turn golden.
  6. Cool to room temperature.

For the cheesecake filling:

  1. Beat cream cheese with sweetener with an electric mixer until combined.
  2. Add in the pumpkin puree, vanilla, pumpkin pie spice and beat until incorporated. Scrape down the bottom and walls of the bowl.
  3. Add in the eggs one at a time, beating after each addition, until fully incorporated.
  4. Pour the cheesecake batter on top of the crust and bake for 50 minutes at 325 F, (without a water bath), until the center of the cheesecake is slightly jiggly, but the outside is set.
  5. Cool to room temperature, then refrigerate for 4 hours or overnight.
  6. Remove the cake from the pan and decorate.

To decorate:

  1. Beat the heavy cream with sweetener until stiff peaks form.
  2. Decorate the top of the cake. Sprinkle with cinnamon.
  3. Store in the fright for up to 5 days or freeze for up to 2 months.

Recipe Notes

16 thin slices Course: Dessert Cuisine: American Keyword: low carb pumpkin cheesecake

Nutrition Information

Calories: 323, Fat: 31g, Saturated Fat: 15g, Cholesterol: 111mg, Sodium: 223mg, Potassium: 127mg, Carbohydrates: 7g, Fiber: 2g, Sugar: 3g, Protein: 7g, Vitamin A: 3387%, Vitamin C: 1%, Calcium: 93%, Iron: 1%

If anyone wants more Delicious Keto and Low Carb Recipe so Join My New Groups Here you can get best and new Recipes>>> Keto Best Recipes

,Keto Club Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *