I’ve been waiting a long time to release this keto pumpkin cheesecake recipe! It is, hands down, one of my favorite keto desserts. However, I really wanted to wait until fall to release it and I only started this blog at the end of last year.
Finally, after almost a year, the wait is over! This keto pumpkin cheesecake is creamy, sweet, and loaded with savory pumpkin pie spices! (Side note: I have also created a mini keto pumpkin cheesecake that is the ideal size if you’re only baking for one to two people.)
This keto-friendly treat is perfect for impressing your friends and family at holiday parties or events. This way, you can stick to your diet without having to miss out on all the fun. And don’t worry, this cheesecake so good that your friends and family probably won’t even realize it’s a keto dessert!
This keto pumpkin cheesecake recipe yields a total of 16 servings. Each serving contains roughly 285.56 calories, 28 grams of fat, 21 total carbs, 3.95 net carbs, and 5.6 grams of protein. Net carbs are equated by subtracting fiber and erythritol from total carbs. For more keto-friendly keto desserts made with cream cheese check out my article 15 amazing keto desserts made with cream cheese!
Keto Pumpkin Cheesecake Ingredients
Crust:
- 3/4 cup pecan cookie pieces
- 2/3 cup almond flour
- 3 oz or 6 Tbsp melted butter
- 1/4 cup Swerve Sweetener Granular
- 1/2 Tsp ground cinnamon
Filling:
- 24 oz cream cheese
- 15 oz can of pumpkin puree
- 3 eggs
- 1 cup Swerve Sweetener Granular
- 1/4 cup heavy whipping cream
- 1 Tsp vanilla extract
- 1 1/2 tbsp Spice Islands pumpkin pie spice
Directions
- For the crust: Add pecan cookie pieces, almond flour, Swerve, and cinnamon to the bottom of a 9-inch springform pan.
- Mix together, breaking up any clumps of almond flour.
- Then, add melted butter and mix well with a rubber spatula and press down evenly across the surface of the pan.
- Place in the oven at 350 degrees Fahrenheit for 12 min. Take the crust out of the oven and place on a cooling rack while you prepare your filling.
- Place all of the filling ingredients in a blender and blend for about 90 seconds.
- After that, pour the filling on top of the pie crust.
- Bake at 315 degrees Fahrenheit for 1 hour and 15 minutes.
- Turn off the oven and leave the low-carb chocolate chip cheesecake in the oven with the door ajar for one hour. Then refrigerate for 24 hours.
- Last, cut into 16 slices and enjoy a slice of keto pumpkin cheesecake!
Keto Pumpkin Cheesecake Recipe
This keto pumpkin cheesecake is the perfect keto dessert for the holidays! It's creamy, sweet, and loaded with pumpkin pie spice!
Ingredients
Ingredients
Crust:
- 3/4 cup pecan cookie pieces
- 2/3 cup almond flour
- 3 oz or 6 Tbsp melted butter
- 1/4 cup Swerve Sweetener Granular
- 1/2 Tsp ground cinnamon
Filling:
- 24 oz cream cheese
- 15 oz can of pumpkin puree
- 3 eggs
- 1 cup Swerve Sweetener Granular
- 1/4 cup heavy whipping cream
- 1 Tsp vanilla extract
- 1 1/2 tbsp Spice Islands pumpkin pie spice
Instructions
Directions
-
For the crust: Add pecan cookie pieces, almond flour, Swerve, and cinnamon to the bottom of a 9-inch springform pan.
-
Mix together, breaking up any clumps of almond flour.
-
Then, add melted butter and mix well with a rubber spatula and press down evenly across the surface of the pan.
-
Place in the oven at 350 degrees Fahrenheit for 12 min. Take the crust out of the oven and place on a cooling rack while you prepare your filling.
-
Place all of the filling ingredients in a blender and blend for about 90 seconds.
-
After that, pour the filling on top of the pie crust.
-
Bake at 315 degrees Fahrenheit for 1 hour and 15 minutes.
-
Turn off the oven and leave the low-carb chocolate chip cheesecake in the oven with the door ajar for one hour. Then refrigerate for 24 hours.
-
Last, cut into 16 slices and enjoy a slice of keto pumpkin cheesecake!