Keto Pumpkin Cheesecake Recipe

The best low-carb Keto pumpkin cheesecake recipe!!!

Yes, we said ‘cheesecake,’ and yes, we said ‘keto’.

Prepare yourself for all the deliciousness of creamy pumpkin filling in a dense crust, but without all that carb nonsense.

With just a few simple swaps, this keto sweet is sure to level up your pumpkin-recipe-making powers.

This is by far one of my favorite keto fall recipes to make during the holiday season.

And I hope it will be your favorite too.

Print Recipe

Easy Keto Pumpkin Cheesecake Recipe

This keto pumpkin cheesecake recipe will make your friends and guests want to go on a keto diet. Yes, it's that good. It's one of my favorite keto desserts to make during the holidays, especially for Thanksgiving.

Course

Main Dish

Cuisine

American

Keyword

Keto Desserts

Prep Time

10 minutes

Cook Time

1.5 hours

Passive Time

5 hours

Servings

people

Ingredients

Crust

• 7 tbsp butter—melted
• 1/2 tsp cinnamon
• 2 tbsp Swerve—granulated
• 1/4 tsp kosher salt
• 1 1/2 cup of almond flour
• 1/4 cup coconut flour

Filling

• 3 large Eggs
• 1 cup pureed pumpkin
• 1/2 cup Swerve—brown sugar
• 4 blocks softened cream cheese (8 oz size)
• 1/4 tsp kosher salt
• 1/2 1/2 tsp ground ginger
• 1 tsp pure vanilla extract
• 1 tsp cinnamon

Toppings

• 1 scoop Whipped cream
• 1 tbsp Pecans—chopped and toasted

Course Main Dish Cuisine American Keyword Keto Desserts Prep Time 10 minutes Cook Time 1.5 hours Passive Time 5 hours Servings people Ingredients Crust 7 tbsp butter—melted 1/2 tsp cinnamon 2 tbsp Swerve—granulated 1/4 tsp kosher salt 1 1/2 cup of almond flour 1/4 cup coconut flour Filling 3 large Eggs 1 cup pureed pumpkin 1/2 cup Swerve—brown sugar 4 blocks softened cream cheese (8 oz size) 1/4 tsp kosher salt 1/2 1/2 tsp ground ginger 1 tsp pure vanilla extract 1 tsp cinnamon Toppings 1 scoop Whipped cream 1 tbsp Pecans—chopped and toasted

Instructions

1. First, preheat your oven to 350 degrees. Combine the almond and coconut flours, brown sugar Swerve, and salt and cinnamon in a medium bowl, adding in the melted butter last. Mix well. This forms your crust, which you then evenly press into an 8” springform pan. Bake for 10—15 minutes, until it’s golden in color. Remove and reduce oven temperature to 325 degrees.
2. Next, beat cream cheese with granulated Swerve until fluffy and light in texture. Then add in pureed pumpkin and mix well until smooth. Add in eggs one at a time, beating the mixture until combined. Finally, add in spices, salt, and vanilla. Carefully pour this mixture into your crust, using a spatula to smooth any bumps or bubbles that form. 
3. Pull a large roasting pan out, cover the bottom of your springform pan in foil, and place in a larger pan. Next, add enough boiling water so that it comes midway up your pie pan. Bake in the oven for about one hour, until the center of the cake, has only slight movement when bumped. Finally, turn off the oven, prop door, and let the cake remain for another hour until cooled.
4. Once out of the oven, remove the aluminum foil, and place pie pan in the fridge to completely chill—this should take at least 5 hours, but best if left overnight. Once ready to serve, garnish with pecans and whipped cream to taste.