Keto Pumpkin Cheesecake
Keto pumpkin cheesecake is a luscious low-carb dessert that captures the essence of fall. With a creamy filling made from rich pumpkin puree and warming spices, all set in a buttery almond flour crust, this cheesecake is perfect for any occasion—be it Thanksgiving or a cozy weeknight treat. Indulge guilt-free while satisfying your sweet tooth with this delightful dessert that’s sure to impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- â…“ cup keto sweetener (erythritol or stevia)
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour and melted butter; press into the bottom of a greased springform pan to form the crust.
- In another bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, sweetener, cinnamon, and nutmeg; mix until no lumps remain.
- Pour the filling over the prepared crust and spread evenly.
- Bake for 50-60 minutes until set but still slightly jiggly in the center.
- Allow to cool before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
Find it online: https://carmenrecipes.com/keto-pumpkin-cheesecake/