This keto pumpkin cheesecake recipe is super-easy and one of my favorite low-carb holiday desserts. It includes a keto cheesecake crust.
The best part of cheesecake has to be the crust. I know there are some wonderful crustless keto cheesecake recipes out there – I made a crustless pumpkin pie – but I still enjoy the crust. I set out to create a l0w-carb crust that won’t kick you out of ketosis – and I did it! This recipe is the best one you will ever try!
Best Keto Pumpkin Cheesecake
Pumpkin is definitely a fall dessert, but even so, you can make this any time of the year. This keto pumpkin cheesecake has the perfect texture. It’s smooth and melts in your mouth. It tastes sweet without having any added sugar in it. Keep reading and I’ll tell you how I made it. The entire recipe is in the printable card at the bottom of this post.
The main ingredients in this cheesecake are pumpkin puree, cream cheese, almond flour, and heavy whipping cream. If you are tracking your macros, this is a high-fat and l0w-carb dessert. It does have quite a bit of protein in it too, but not as much as other recipes might. It’s mostly fats.
Keto Cheesecake Crust
This has to be one of the easiest cheesecake crusts ever! It only has 3 ingredients. All you need for this crust is:
- Almond Flour – Use almond flour, not almond meal. Almond meal will make the crust taste really grainy.
- Granular Swerve – Use any type of granular sweetener you want.
- Butter
That’s it! Pre-bake the crust for about 15 minutes before you add the cheesecake filling.
Easy Low Carb Cheesecake
When I say this is easy, I’m not kidding. It’s even easier if you use a stand mixer. All you have to do is add the ingredients and let the mixer do the hard work. You can use an electric hand mixer too.
Do you really need a springform pan? Yes, I recommend using one. It will make it so much easier to open the pan and keep your cheesecake intact after it chills in the freezer.
The pumpkin puree and the pumpkin pie spice all combine to make this an epic fall holiday dessert. Serve it at your next holiday party or even for dessert while you hand out candy to Trick or Treaters.
How To Store It
You need to place it in either the freezer or refrigerator to make it set. If you are going to leave it uncovered the freezer, take it out after 3 hours. It will stay fresh in the freezer for up to 4 months, but you have to cover it in an airtight bag or container first.
You can also store it in the refrigerator. It will last up to a week in the fridge (but you’ll more than likely eat it before then). Let it set overnight in the refrigerator after you make it.
Keto Pumpkin Cheesecake
Below are the ingredients to make the keto cheesecake. Exact measurements can be found below within the recipe card.
Ingredients:
Cream cheese filling
Cream cheese
Pure puréed pumpkin
Swerve, confectioners
Heavy whipping cream
Vanilla
Salt
Pumpkin pie spice
Crust
Almond flour
Granulated Swerve
Butter
Whip cream topping
Whipping cream
Swerve, granulated
Cinnamon (optional)
Directions:
Preheat the oven to 350 degrees.
Place crust ingredients into a food processor and pulse until a soft dough forms.Press dough into a greased 7″ spring form pan. Bake for 12-15 mins. Let cool.
In a stand mixer, combine cream cheese, pumpkin puree and Swerve. Mix until well combined, about 3 mins. Add whipping cream, salt, pumpkin pie spice and vanilla.
Whip until mixture starts to thicken and is completely smooth, about 5 minutes. Pour mixture onto cooled crust and spread evenly. Place in the freezer for 3 hours or in the fridge overnight to set.
Combine whipping cream and swerve and beat together until stiff peeks form. Pipe topping onto the cake and dust with cinnamon (optional) before serving.
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Keto Pumpkin Cheesecake Recipe
Equipment
- Food Processor
- Spring Form Pan
- Stand mixer
Ingredients
Cheesecake Filling
- 8 ounces cream cheese
- 1/2 cup pumpkin puree
- 1/2 cup Swerve confectioner
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
Keto Cheesecake Crust
- 1 1/2 cups almond flour
- 2 tbsp Swerve granular sweetener
- 1/4 cup butter room temperature
Whip Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp Swerve granular
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Place crust ingredients into a food processor and pulse until a soft dough forms.
- Press dough into a greased 7" spring form pan. Bake for 12-15 mins. Let cool.
- In a stand mixer, combine cream cheese, pumpkin puree and Swerve. Mix until well combined, about 3 mins.
- Add whipping cream, salt, pumpkin pie spice and vanilla. Whip until mixture starts to thicken and is completely smooth, about 5 minutes.
- Pour mixture onto cooled crust and spread evenly. Place in the freezer for 3 hours or in the fridge overnight to set.
- Combine whipping cream and swerve and beat together until stiff peeks form.
- Pipe topping onto the cake and dust with cinnamon (optional) before serving.
Notes
Net Carbs: 3.5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Thanksgiving Desserts
Need some more low-carb dessert ideas for the holidays? Try these recipes, they are my favorites.
