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keto pumpkin cheesecake - keto cheescake with whipping cream
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5 from 5 votes

Keto Pumpkin Cheesecake Recipe

Creamy and perfectly sweet with pumpkin spices, you’d never guess that this keto pumpkin cheesecake is low carb and keto-friendly.
Prep Time25 mins
Cook Time1 hr
Cool Time6 hrs
Total Time8 hrs 25 mins
Course: Desserts
Cuisine: Cheesecakes
Keyword: keto pumpkin cheesecake recipe, low carb
Servings: 12
Calories: 267kcal

Equipment

  • Stand mixer or hand mixer with a strong motor (such as a KitchenAid)
  • Rubber spatula
  • 8”or 9” springform pan
  • Larger pan (10”-12”) for the water bath
  • Aluminum foil

Ingredients

For the crust:

  • 2 cup almond or pecan flour Use all almond meal or a mixture of half almond and half pecan flour. The pecan adds a nice flavor, but use whatever variety of nut flour you like best.
  • 3 tbsp melted unsalted butter
  • 1 tsp pumpkin pie spice

For the cheesecake filling:

  • 16 oz blocks of full-fat cream cheese Or 2 pieces of 8 oz blocks. Before you begin baking, make sure your cream cheese is soft and at room temperature. This will help you avoid lumps in the cheesecake filling.
  • 1 cup zero carb sweetener either monk fruit or an erythritol based cup-for-cup sugar replacement
  • 1 cup pumpkin puree Make sure that it’s pumpkin puree and not canned pumpkin pie filling, which has sugar and spices already mixed in
  • 1 1/2 - 2 tsp pumpkin pie spice See the recipe tips section for how to make your own!
  • 2 large eggs
  • 1 tsp pure vanilla extract

For keto whipped cream:

  • 1 cup heavy whipped cream
  • 2-3 tbsp powdered monk fruit or erythritol sweetener
  • 1 tsp vanilla extract

Instructions

To make a low-carb cheesecake crust:

  • Preheat the oven to 350°F and place a rack in the center of the oven.
  • Place the nut flour in a mixing bowl.
  • Whisk the pumpkin pie spice into the nut flours until well combined.
  • Stir the melted butter into the nut flour one tablespoon at a time. Some nuts have more oil than others, so add butter until the mixture is clumpy and sticking together, but not very wet.
  • Dump the crust mixture into the bottom of an 8” or 9”springform pan. Use the bottom of a cup or measuring cup to press it in an even layer across the bottom of the pan and up the sides about an inch.
  • Bake the crust for ten minutes. Then, set aside to cool.

To make the pumpkin cheesecake filling:

  • With a hand mixer, beat the softened cream cheese in a large mixing bowl until smooth and fluffy.
  • Add the pumpkin puree, sugar-free sweetener, and pumpkin pie spice and stir until it’s all completely combined.
  • Add in the eggs, one at a time, and stir them in thoroughly after each addition.
  • Add the vanilla with the second egg.
  • Pour the pumpkin cheesecake filling into the cooled nut crust.
  • Wrap the bottom of the springform pan in foil and bring it up a couple of inches around the sides. Place it in a large pan that is several inches wider than the springform pan.
    Put both pans on the center rack in the oven together, and pour water into the lower pan. Add water until it is 1-2 inches up the side ofthe springform pan, but isn’t over the edge of the foil that you wrapped aroundit.
    Doing this creates a water bath, and the steam it creates helps the cheesecake cook evenly without cracking.
    Check the water during baking to make sure it doesn’t all evaporate.
  • Close the oven and bake the cheesecake at 350°F for about 1 hour, or until it is mostly set. The center should have a slight jiggle when you gently shake the pan.
  • Turn off the oven and open the door. Leave the cheesecake in the oven for 45 minutes to an hour. Then, pull it out of the oven and allow it to cool to room temperature. This will take 1-2 hours.
  • Put the cheesecake in the refrigerator to chill and finish setting, for at least 6 hours. Slice it and serve chilled. Or add whipped cream to the top with a sprinkle of cinnamon.

To make keto friendly whipped cream:

  • Place the whipping cream in a bowl and use a hand mixer with clean beaters to beat it until it has thickened to a soft, runny consistency.
  • Sprinkle in the sweetener and add the vanilla extract.
  • Continue beating until the whipped cream is thick and fluffy. Chill the whipped cream until you’re ready to serve.

Notes

  • Store any leftover pumpkin cheesecake in an airtightcontainer in the refrigerator. It will keep for up to five days.
  • Test your cheesecake to make sure it is throughly cooked gently shaking it. The cheesecake should be mostly set, but a few inches across the center should still have a slight jiggle. If the center looks at all liquid, or ripples when you shake it, continue baking the cheesecake.
  • To avoid the cheesecake from cracking:
    • Use a water bath and don’t let it run out of water while the cheesecake is baking.
    • Don’t subject the cheesecake to sudden changes of temperature. Letting the cheesecake sit in the oven for about an hour before setting it out to cool to room temperature.
    • Only put the cheesecake in fridge to chill when it’s completely cooled.
 
 

Nutrition

Calories: 267kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 399mg | Potassium: 165mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3332IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 1mg