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+ servings
Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

A creamy, delicious keto pumpkin cheesecake with fall spices on top of a buttery almond flour crust. Low carb and sugar free cheesecakes are great when looking for a healthy dessert without all the sugar. Perfect for Thanksgiving and the holiday season and I promise you can fool family and friends with this keto dessert.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Refrigeration 4 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 330.3 kcal

Equipment

  • 9 inch springform pan

Ingredients
 

Almond Flour Crust

  • 1 1/4 cup blanched almond flour
  • 3 tablespoon unsalted butter
  • 1/2 teaspoon ground cinnamon

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
 

Almond flour crust

  • Preheat oven to 325°F
  • Melt butter then mix it into almond flour and cinnamon
  • In the springform pan spread out evenly and pack it down with your hand. Bake for 10 minutes then remove and set to the side.

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 o 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
  • Pour on top of baked crust 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.
  • 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

Nutrition Facts
Keto Pumpkin Cheesecake
Amount Per Serving (1 slice)
Calories 330.3 Calories from Fat 276
% Daily Value*
Fat 30.7g47%
Saturated Fat 14g88%
Trans Fat 0.7g
Cholesterol 109.1mg36%
Sodium 299.6mg13%
Carbohydrates 6.8g2%
Fiber 2.3g10%
Sugar 3.4g4%
Protein 9.5g19%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Pumpkin Cheesecake
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