1tablespoonliquid monk fruit or liquid stevia(can use half but won't be very sweet)
Preheat oven to 275°F
Combine room temperture cream cheese with pumpkin puree
Add in powdered sweetener and pumpkin spice
After mixing the last step add vanilla extract and liquid sweetener
Mix in one egg at a time until all 3 eggs are added and batter is smooth.
Line spring form pan with parchment paper then pour in batter. Give a few shakes to release air bubbles.
Place in preheated oven for one hour and a half. Then turn oven off and leave in oven for one hour with door closed. Leave door shut until last hour is up.
Helpful Recipe Tips
For a pumpkin keto cheesecake there is more sweetener involved. This is due to the pumpkin spice. Any spice reduces sweetness in any dessert.
I highly recommend liquid monk fruit over stevia. Typically stevia doesn't leave an aftertaste due to how I use it. That's not the case in this recipe considering the large amount needed. Not to mention liquid monk fruit is sweeter as well.
Properly line with parchment paper. Make sure to cover the seems across the bottom to avoid leaking. To help avoid cracks you'll want to shake the pan a little to allow air bubbles to rise. If parchment paper isn't lined properly this action will allow the batter to leak in weaker areas.
Crustless Pumpkin Spice Keto Cheesecake
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pumpkin keto cheesecake
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