No need to miss out on pumpkin flavor dessert this Thanksgiving. I have a delicious Keto Pumpkin Cheesecake recipe for you today! It makes a nice big holiday sized cheesecake and is one of my go-to low carb recipes for Thanksgiving dessert.
The recipe is also a great way to introduce keto friendly desserts to your friends and family. Yes, you can eat smooth and creamy pumpkin cheesecake on keto! It is also gluten-free, and since it is sugar-free diabetic guests can enjoy too. It is one of my favorite pumpkin recipes, keto or not!
Keto Pumpkin Cheesecake with Almond Crust - Low Carb Thanksgiving Dessert
This keto cheesecake is my low carb dessert solution for the holidays. I started the lifestyle a few months ago and have been cycling between a strict keto diet, highly focused on reducing inflammation, and lazy keto. I am feeling great. This low carb pumpkin cheesecake is a great fit, no matter what version of the diet you are following.
When we are doing great on the keto diet, the last thing we want is to fall off the wagon on the holidays. Planning ahead with low carb versions of holiday favorites makes staying on track during the holidays so much easier. This Keto Pumpkin Cheesecake has just 4 net carbs per serving and I promise you won't miss the sugar. The low carb dessert is sweetened with organic erythritol* and the crust is made from almond flour.
I have to say ... the low carb pumpkin cheesecake recipe turned out delicious with a rich and creamy texture.
*Erythritol is a naturally occurring sugar alcohol found in some fruits, vegetables and fermented foods. It doesn't really digest and has little effect on net carbs, but the sweetener tastes very much like granulated sugar. It is a great sugar substitute for low carb dessert recipes.
How to Make Low Carb Pumpkin Cheesecake
Although cheesecakes are relatively easy, I'm sure we have some newer bakers looking to try the recipe. So, here is a visual walk through of the process to help out.
I know I find it reassuring to see my progress look like the original when I am making an unfamiliar recipe. I have a few friends that are visual learners. This spurs me to be conscious of taking pictures while making recipes.
Ingredients You Will Need for Pumpkin Keto Cheesecake
Here are all the ingredients you will need to make your creamy Keto Pumpkin Cheesecake. See the printable recipe card below for ingredient measures.
Recipe yields 16 servings.
Prep Time: 15 minutes | Cook time 1 hour 40 minutes | Total Time: 1 hour 55 minutes
Low Carb Almond Crust for Cheesecake
- 1 ⅔ cup almond flour
- 1 tbsp erythritol
- ¼ tsp sea salt
- ¼ cup unsalted butter, melted or softened
Yes, you can grind your own roasted almonds in a food processor, but do a course grind so you don't get butter. Pecans or Walnuts are also good nuts to use for the crust. I personally find a pecan crust to be especially flavorful.
Pumpkin Cheesecake Filling
- 24 oz cream cheese full fat, softened (3 standard cream cheese packages)
- 1 ⅔ cup erythritol
- ½ tsp sea salt
- 1 tbsp vanilla extract
- 1 cup pumpkin puree (canned pumpkin is fine, no need to roast and mash fresh, even if you have pumpkin pie filling on-hand instead, it can be used, but already includes spices, so use half the amount of pumpkin pie spice as below)
- 1 teaspoon pumpkin pie spice (cinnamon, ginger, allspice, nutmeg and clove See my homemade pumpkin spice blend)
- 1 ½ tsp cinnamon
- 3 large eggs
- 1 egg white
First, preheat oven to 350 degrees F. Make sure you have all the listed ingredients, then coat the interior of a springform pan with cooking spray.
Now combine almond flour and softened or melted butter together with a little erythritol and sea salt. Stir until soft crumbles form, to make the crust mixture. Softened room butter is best, but if you forgot, just melt it. It will still work fine.
Gently press the mixture into the bottom of your coated springform pan to create the almond flour crust.
Bake your low carb cheesecake crust for 12-14 minutes to lightly brown, while you work on the cheesecake filling.
To start the filling, cream together room temperature cream cheese, the erythritol, sea salt and vanilla in a large bowl.
Add pumpkin puree and beat in until smooth and well combined. Add pumpkin spice and cinnamon to the cream cheese mixture, then double check the flavor before adding eggs. The cheesecake mixture will be thick, yet fluffy.
Add a little more spice, salt or sweetener now if you need to, before the eggs go in.
Now beat the eggs in. Don't be shy about it, but start slow and increase beating speed.
I am using a stand mixer but a hand mixer will do just as well.
Dump the pumpkin cheesecake filling into the pan and spread out a little. It will then self level.
Envelope the springform pan in foil and place in a shallow water bath. Just an inch or so is sufficient to ensure a nice evenly cooked cheesecake.
Bake pumpkin cheesecake for 85-90 minutes, until most of the cheesecake feels slightly spongy to touch, but center is still a little jiggly.
Allow your dessert to cool completely before placing tin the refrigerator.
TIP: The keto cheesecake can be removed from the pan when fully cooled to room temperature, but you may find it even easier to remove without cracking if you chill it first.
Once completely chilled the low carb pumpkin cheesecake will slice easily. Refrigerate cheesecake at all times when not serving.
The almond crust is thick enough that it should hold up well, without becoming stodgy.
Top with some freshly whipped cream to serve. To make keto whipped cream, add a little keto-friendly sweetener to heavy whipping cream, whip it and dollop it on.
Tips for Good Results
- Make sure your almond crust is a relatively smooth surface and free of cracks or bald spots before baking.
- Shoot for a gradual increase and decrease in temperature of cheesecake for best results. Room temperature eggs and cream cheese will help avoid your cheesecake cracking when baking. Allowing the dessert to fully cool off before placing in the refrigerator avoids condensation and potential sogginess.
Q & A
Yes, like most cheesecakes, you this keto pumpkin cheesecake can freeze well, either as the entire cheesecake or individual slices, to serve later. Just plan on ample thawing time for the frozen dessert.
Once cooled to room temperature, promptly cover with plastic wrap and refrigerate cheesecake. It will last up to 5 days.
If despite your best efforts your pumpkin cheesecake cracks, my best suggestion is to simply cover up the crack. Some whipped cream or sugar-free caramel topping should do the trick.
Sour Cream Topping is also a popular solution to this common issue. To Make: Mix together 1 pint sour cream, ¼ cup measures like sugar zero carb sweetener and a teaspoon of vanilla extract. Spread over the cooled cheesecake.
Yes, you can make the recipe as keto pumpkin cheesecake bars with a few changes. Use a parchment lined 9x13 baking dish. You will need to boost the almond flour used in the crust to 2 cups and the melted butter to ⅓ cup. The cheesecake mixture should be ample enough. You can skip the water bath and baking time will be significantly reduced. Bars will only take about 35-45 minutes.
Yes. I actually advise that you bake the keto pumpkin cheesecake a day ahead so it can chill overnight.
I hope you enjoy this creamy cheesecake as an end to a very special low carb Thanksgiving dinner. It is one of my very favorite keto desserts.
Keto Pumpkin Cheesecake Recipe
- Springform pan
Low Carb Almond Crust
- 1 ⅔ cup almond flour
- 1 tablespoon erythritol
- ¼ teaspoon sea salt
- ¼ cup unsalted butter
Keto Pumpkin Cheesecake Batter
- 24 oz full fat cream cheese , softened (3 standard packages)
- 1 ⅔ cup erythritol
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoon cinnamon
- 3 large eggs
- 1 egg white
- Preheat oven to 350 degrees F. Coat inside of a springform pan with non-stick cooking spray and set aside.
- Mix together the almond crust ingredients.
- Spread the a crust mixture out in the bottom of the pan, and gently press down. I prefer to leave a slight lip on my crust for a more stable cheesecake. Bake for 12-14 minutes until crust is starting to lightly brown at edges.
- In a large mixing bowl, bowl beat cream cheese, erythritol, salt, and vanilla together until creamy and smooth.
- Add the pumpkin puree, pumpkin pie spice and cinnamon. Mix thoroughly. I suggest you taste to adjust flavor slightly if you want at this point, as raw eggs are being added next.
- Beat the eggs with egg white next until smooth. Pour in and beat well. Start on lower speed and work your way up.
- Next, pour the cheesecake filling into the pan over the almond crust. Spread out a little, but it will level out on it's own.
- Wrap the pan in aluminum foil. I use two crossed sheets. Leave the top open. Put in a shallow water bath in another oven safe pan. I found my paella pan works perfectly.
- Bake for 85-90 minutes. Don't poke to test for doneness, Cheesecake will look like this when done. It will feel a little spongy to touch on most of the surface, but still be jiggly, particularly in the center. Remove from oven and foil wrapping. Set out to fully cool to room temperature.
- Refrigerate the cheesecake. Preferably overnight. Then remove from the bake pan and slice to serve.
- Top with homemade whipped cream. If you make it yourself, you can either make unsweetened or use a keto compliant sweetener.
5 carbs (does not include sugar alcohols) - 1 fiber = 4 net grams carbohydrate