Keto Pumpkin Cheesecake

This keto pumpkin cheesecake offers all the warm spice and creamy texture of traditional cheesecake with none of the carbs. It combines pumpkin puree, almond flour crust, and rich cream cheese filling for a perfectly spiced low-carb dessert. Ideal for fall holidays and keto diets.

Ingredients

• Crust:
• 1 cup almond flour
• ½ cup chopped pecans (optional)
• 3 tablespoons melted butter
• 2 tablespoons keto-friendly sweetener (erythritol or monk fruit)
• ½ teaspoon cinnamon
• Filling:
• 16 ounces cream cheese, softened
• 1 cup pumpkin puree (unsweetened)
• ¾ cup powdered erythritol or monk fruit
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice
• ½ cup heavy cream
• Topping (Optional):
• 1 cup heavy whipping cream
• 2 tablespoons powdered sweetener
• ½ teaspoon cinnamon

Directions

1. Preheat Oven: Set oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Crust: Combine almond flour, pecans, melted butter, sweetener, and cinnamon in a mixing bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
3. Prepare the Filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, erythritol, vanilla, and pumpkin pie spice. Beat until fully incorporated.
4. Add eggs one at a time, mixing on low speed to avoid air bubbles. Stir in heavy cream until smooth and creamy.
5. Assemble: Pour the filling over the cooled crust and smooth the top.
6. Bake: Bake for 55–60 minutes, or until the edges are golden and the center is slightly jiggly.
7. Cool: Let the cheesecake cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight for best results.
8. Topping: Whip heavy cream with sweetener and cinnamon until stiff peaks form. Spread or pipe over the chilled cheesecake before serving.