Crustless Keto Pumpkin Cheesecake
Pumpkin spice keto cheesecake for those with nut allergies. It's completely crust free! Made with real pumpkin and fall spices. Keto cheesecake just in time for the holiday season!
Print
Pin
Servings: 8 slices
Calories: 191.8kcal
Equipment
- 9 inch springform pan
Ingredients
Cheesecake
- 16 ounce full fat cream cheese
- 1/2 cup canned pumpkin
- 1/2 cup powdered sweetener
- 2 large eggs
- 1 teaspoon liquid monk fruit
Pumpkin Spice Mix
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- 1/8 teaspoon nutmeg
Instructions
Cheesecake
- In a mixing bowl blend cream cheese, canned pumpkin and sweetener with a hand mixer. Then add in all ingredients under the pumpkin spice mix. If you don't have indivdual spices and only have the pumpkin spice already together use 1.5 teaspoons of it.
- Do a small taste test. Decided if you want to use the added liquid sweetener. Once perfect beat in one egg at a time.
- Be sure to scrape the sides to make sure there are no lumps
- Line spring form pan with parchment paper then pour in batter. And give a light tap on the counter 2 or 3 times for air bubbles to rise to the top. Careful some springform pans may leak. Also make the best seal possible when lining the pan to avoid leaks as well.
- Place in oven still at 325°F for 40-60 minutes. Do your first check at 40 minutes due to wide oven ranges this is the safest check point. If edges are brown and middle is slightly jiggly you can pull it out.
- On a oven cooling rack allow it to cool fully. After completely cool cover then place in refriderator for a minumum of 4 hours or overnight. Remove, then finally you can serve.
Notes
Helpful Recipe Tips
- Do I need a water bath? I didn't use a water bath but it can help if you're worried. I don't use that method but I'm not against it. Cover the bottom of the springform pan and place in a shallow pan of warm water while baking. That's the difference. But, do not open the oven constantly causing the temp to go up and down too drastically.
- When to check the cheesecake for doneness? Start checking at exactly the 40 minute mark. If you see edges starting to brown with a little jiggle it's either done or almost done so nothing over another 10 minutes. If the entire top is a golden brown pull it out right then.
- Room temperature ingredients only! This makes a difference in any baked dessert but this one it's more important.
- Powdered sweetener over granulated, my go to is Allumonk it's very versatile and no aftertaste!
Nutrition
Serving: 1slice | Calories: 191.8kcal | Carbohydrates: 3.4g | Protein: 5.8g | Fat: 17.6g | Saturated Fat: 10.6g | Trans Fat: 0.5g | Cholesterol: 97.7mg | Sodium: 263.5mg | Fiber: 0.4g | Sugar: 2.6g
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!