The only way to make pumpkin cheesecake taste even better is to add pecans! This low-carb pumpkin pecan cheesecake is a fall favorite.
Pumpkin Pecan Cheesecake
Think of the best cheesecake you ever tasted. Now imagine it tasting even better – and without all that sugar and carbs!
That might sound too good to be true, but this recipe is perfect. No changes needed.
Sure, it’s a little higher in carbs. There are 7 grams net carbs in each slice but you can easily manage this by tracking your macros!
The buttery almond flour crust melts in your mouth. The filling has a delicate combination of pumpkin, pecan, and caramel flavors.
Then you can eat it just like this or top it with more sugar-free caramel sauce. Either way, this is the best-tasting cheesecake you’ll ever make.
Low-Carb Pumpkin Cheesecake
This isn’t just a regular cheesecake spiced with Pumpkin Pie Spice. Nope, this is made with real pumpkin puree!
Remember to use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling has spices and sugar in it, so it won’t work.
But this recipe is sweetened with Swerve confectioner’s sugar substitute and real pumpkin puree. In fact, you could even make your own puree by roasting a fresh pumpkin!
I used canned puree because it’s so much faster.
Keto Cheesecake
When it comes to a keto-friendly dessert, you can’t get better than cheesecake! Since it’s made with a base of cream cheese, it’s full of rich, healthy fats.
And it fills you up. It’s really difficult to eat too much cheesecake (even though you’ll want to).
If you don’t have a springform pan, don’t worry! Line a round cake pan with parchment paper and use it or make mini cheesecakes with a muffin tin.
Be creative and make them how you want them to be.
Pecan Recipes
Pecans are just as much of a fall ingredient as pumpkins are! That’s why I’ve used them in so many of my keto-friendly recipes.
My Keto Chocolate Pecan Pie is one of my all-time favorites. I love the combination of chocolate and pecans but my keto pecan cookie cups are a close second.
I love how fun they are to serve at parties. You can also add them to savory side dishes, too.
Keto spicy green beans with caramelized pecans are a huge hit at every family dinner.
How To Store Cheesecake
Store the pumpkin pecan cheesecake in an airtight container in the refrigerator. It will stay fresh for about three days.
The sooner you eat it, the better the crust will taste. The crust will soak up the liquid from the filling as it sits in the fridge.
The cheesecake is freezer-friendly, too. Store it in a freezer-safe pie container and seal it completely with a lid and/or aluminum foil.
Keep it in the freezer for up to six months. Let it thaw naturally in the refrigerator before eating it.
Low-Carb Pumpkin Pecan Cheesecake Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this low-carb pumpkin pecan cheesecake recipe. The exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 10
Net Carbs: 7 net carbs per serving
Ingredients
Crust:
- Almond Flour
- Swerve Confectioner’s Sugar Substitute
- Vanilla
- Pumpkin Pie Spice
- Butter
Filling:
- Cream Cheese
- Eggs
- Pumpkin Puree
- Swerve Confectioner’s Sugar Substitute
- Sugar-Free Caramel Sauce
- Vanilla
- Chopped Pecans
Directions
Preheat the oven to 350 degrees. Blend together the crust ingredients in a mixing bowl.
Press the crust into the bottom of a well greased 9 inch springform pan. Bake for 8 minutes, and let cool.
Beat together the cream cheese and ½ cup Swerve until smooth and cream. Add in the eggs, pumpkin puree, caramel sauce and vanilla, and blend until well combined.
Fold in the pecans.
Spread the filling over the crust in the springform pan. Bake for 30 minutes.
Turn the oven off, and leave the cheesecake in the oven for another 30 minutes. Remove and let cool to room temperature before chilling for at least 2 hours before serving.
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Low-Carb Pumpkin Pecan Cheesecake
The only way to make pumpkin cheesecake taste even better is to add pecans! This low-carb pumpkin pecan cheesecake is a fall favorite.
Ingredients
Keto Crust
- 1 1/2 cups Almond Flour
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla
- 1/4 tsp Pumpkin Pie Spice
- 6 tbsp Butter melted
Filling
- 24 ounces Cream Cheese softened
- 3 large Eggs
- 1/2 cup Pumpkin Puree
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 3 tbsp Sugar-free Caramel Sauce
- 1 tsp Vanilla
- 1 cup Chopped Pecans
Instructions
-
Preheat the oven to 350 degrees.
-
Blend together the crust ingredients in a mixing bowl.
-
Press the crust into the bottom of a well greased 9 inch springform pan.
-
Bake for 8 minutes, and let cool.
-
Beat together the cream cheese and ½ cup Swerve until smooth and cream.
-
Add in the eggs, pumpkin puree, caramel sauce and vanilla, and blend until well combined.
-
Fold in the pecans.
-
Spread the filling over the crust in the springform pan.
-
Bake for 30 minutes.
-
Turn the oven off, and leave the cheesecake in the oven for another 30 minutes.
-
Remove and let cool to room temperature before chilling for at least 2 hours before serving.
Recipe Notes
Cheesecake Recipes
If you enjoyed this low-carb pumpkin pecan cheesecake, here are some more delicious cheesecake recipes you should make next! All of them are low-carb and big on flavor.
