If you are a cheesecake addict who on a low-carb diet, congratulations! You have a number of keto cheesecakes to add in your diet. Keto pumpkin cheesecake is one of them. Tasty and packed with only 8 grams of carbs per serving (291 calories), this cheesecake is a beloved dessert of both keto and non-keto eaters alike.
This article is about an easy recipe for keto pumpkin cheesecake. If you are finding something tasty and friendly to your low-carb diet to serve after meal, this recipe will help you deal with. Not just that, those who are stuck with a dessert great idea, they should also get this recipe on hand.
Keto Pumpkin Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy9
servings10
minutes40
minutes291
kcalIf you are a cheesecake addict who on a low-carb diet, congratulations! You have a number of keto cheesecakes to add in your diet.
Ingredients
- For the crust:
1/2 tsp pumpkin spice
1 cup almond flour or ground walnuts
2 tbsp powdered Erythritol
2 tbsp butter
- For the filling
2 cups (16 oz) cream cheese at room temperature
2 large eggs (at room temperature)
1 cup canned pumpkin puree or steamed pumpkin
1 tsp pumpkin spice mix
1 cup powdered Erythritol
1 tsp vanilla extract
Directions
- Preheat the oven to 325 degree F. Grease an 8×8 pan with butter or line with with parchment paper. Set aside.
- In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add in almond flour and pumpkin spice; stir until combined.
- To make the crust, pour the mixture in the prepared pan; press evenly. Bake in preheated oven for about 10 minutes. Remove and set aside.
- In a large mixing bowl, whisk cream cheese and Erythritol until smooth. Add in pumpkin puree, eggs, vanilla, and spices. Stir until well combined.
- Spread the filling mixture evenly over the crust.
- Return to the oven and bake for 40 minutes, until the edges are firm but the middle still jiggles slightly.
- Remove from the oven and let it rest for 10-15 minutes. Cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.
Notes
- Remove from the oven and let it rest for 10-15 minutes. Cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.
Keto Pumpkin Cheesecake – Tips & Notes
Keto-friendly dessert:
- This cheesecake is low-carb, with only 8 grams of carbs per serving, making it perfect for keto dieters.
- Using almond flour or ground walnuts for the crust keeps it grain-free while adding a nutty flavor.
Crust tips:
- Press the crust mixture firmly into the pan to prevent crumbling.
- Pre-baking the crust for 10 minutes helps it hold its shape when adding the filling.
Filling tips:
- Ensure cream cheese and eggs are at room temperature; this prevents lumps and gives a smooth filling.
- Stir gently after adding eggs to avoid incorporating too much air, which can cause cracks.
- The slight jiggle in the center after baking is normal; the cheesecake will firm up while chilling.
Baking tips:
- Bake at 325°F (163°C) for a gentler heat, which prevents over-browning and cracking.
- Use a water bath if you want an extra creamy texture and fewer cracks, though not required.
Chilling:
- Refrigerate for at least 4–6 hours, ideally overnight, for best texture and flavor.
- Cover loosely with plastic wrap or foil to prevent condensation from dripping onto the cheesecake.
Serving suggestions:
- Top with sugar-free whipped cream or a sprinkle of cinnamon for extra flavor.
- Serve chilled for a creamy, smooth dessert experience.
Storage:
- Keep refrigerated for up to 5 days.
- Can be frozen in slices for up to a month; thaw in the refrigerator before serving.
Pro tip:
- For a richer flavor, toast the almond flour or walnuts lightly before mixing into the crust. This enhances the nutty aroma and gives the crust extra depth.
