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.
It's 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 Keto 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 great!
Just team it with turkey and some other low carb recipes, such as sauteed asparagus or cauliflower mash and you have an easy keto Thanksgiving meal!
*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 swap 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 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 tablespoon erythritol
- ¼ teaspoon sea salt
- ¼ cup unsalted butter, melted or softened
Pumpkin Cheesecake Keto Filling
- 24 oz cream cheese full fat, softened (3 standard cream cheese packages)
- 1 ⅔ cup erythritol
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice (cinnamon, ginger, allspice, nutmeg and clove See my homemade pumpkin spice blend)
- 1 ½ teaspoon cinnamon
- 3 large eggs
- 1 egg white
Preparation
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 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 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.
The almond crust is thick enough that it should hold up well, without becoming stodgy.
Top with some freshly whipped cream to serve. Add a little keto-friendly sweetener to the whipped cream, if you like. I personally just 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 can freeze Keto Pumpkin Cheesecake to serve later. Just plan on ample thawing time.
Once cooled to room temperature, promptly cover with plastic wrap and refrigerate. 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.
Keto Pumpkin Cheesecake Recipe
Equipment
- Springform pan
Ingredients
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
Instructions
- 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.
Notes
5 carbs (does not include sugar alcohols) - 1 fiber = 4 net grams carbohydrate
Nutrition
Aimee Shugarman says
OMG this is an amazing cheesecake, and my family LOVED it! no clue that it was low carb 🙂
Beth Lee says
Wow - this is amazing. I'm sure it tastes even better than it looks and it looks fantastic. And only 4 net carbs!!
Brenda says
Can I use Swerve instead?
Robin Gagnon says
Yes, Swerve is fine. It is a brand name, but it is actually erythritol.
Angie Noblezada says
Made this yesterday. Refrigerate all night and ate this afternoon for my husband's birthday. So freakin delicious. My kids even loved it! Great job on the recipe!
Dianne says
I used only 1 cup of erythritol and an additional 1/2 tsp pumpkin pie spice. It was perfect!! Not to artificially sweet.
Thank you for the great recipe.
Lisa says
Did you use powdered or granular sweetener?
Robin Gagnon says
It was granular.
Greta says
Delicious recipe. I was impatient and took it out of the oven early. It was still a great cheese cake though. Creamy and easy to slice despite my mistake.
Donna says
what size springform pan?
Robin Gagnon says
I used a 9" pan
L says
Sooooooo good. This is one of the best cheesecakes I’ve ever tasted.. keto or not.