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Keto Pumpkin Cheesecake Recipe

This keto pumpkin cheesecake recipe includes a recipe for a keto cheesecake crust that is irresistible.
Course Dessert
Keyword Keto Pumpkin Cheesecake Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 people
Calories 219kcal
Cost 20

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

Calories: 219
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.