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!

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto pumpkin cheesecake, low carb pumpkin cheesecake
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 285.56 kcal




  • 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


  • 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



  1. For the crust: Add pecan cookie pieces, almond flour, Swerve, and cinnamon to the bottom of a 9-inch springform pan.
  2. Mix together, breaking up any clumps of almond flour.
  3. Then, add melted butter and mix well with a rubber spatula and press down evenly across the surface of the pan.
  4. 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.
  5. Place all of the filling ingredients in a blender and blend for about 90 seconds.
  6. After that, pour the filling on top of the pie crust.
  7. Bake at 315 degrees Fahrenheit for 1 hour and 15 minutes.
  8. 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.
  9. Last, cut into 16 slices and enjoy a slice of keto pumpkin cheesecake!