Go Back

Keto Pumpkin Cheesecake

This Keto Pumpkin Cheesecake combines the rich flavors of pumpkin and classic cheesecake while keeping the carbs low. Perfect for fall gatherings or a delicious dessert that fits your low-carb lifestyle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 240 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 oven
  • 1 parchment paper (optional)

Ingredients
  

  • 2 cups almond flour
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated erythritol or your preferred keto sweetener
  • ½ cup unsalted butter melted
  • 3 packages (8 oz each) cream cheese softened
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • ¼ cup sour cream optional for creaminess

Instructions
 

  • Preheat the oven to 325°F (163°C). Grease the springform pan or line the bottom with parchment paper for easier removal.
  • In a mixing bowl, combine almond flour, cocoa powder, erythritol, and melted butter. Mix until it forms a crumbly dough.
  • Press the mixture evenly into the bottom of the springform pan to create the crust.
  • In a separate bowl, beat the cream cheese with an electric mixer until smooth and creamy.
  • Add in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and sour cream. Mix until fully incorporated and smooth.
  • Pour the pumpkin cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking.
  • Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for better flavor.
  • Serve chilled and enjoy your delicious keto pumpkin cheesecake!

Notes

You can garnish with whipped cream or keto-friendly chocolate shavings for an elegant touch.
Store leftovers in the refrigerator for up to one week.
This recipe can be frozen for up to 3 months; just thaw in the refrigerator before serving.