Keto Pumpkin Cheesecake

This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty dessert is great for fall, Thanksgiving, or all year round! 
Keto Pumpkin Cheesecake I finally got around to posting these delicious keto pumpkin cheesecake bars just in time for Thanksgiving and fall. Keto desserts are my absolute favorite type of dishes to recipe test but are also the hardest. They require hours and hours of recipe testing to get the perfect texture and flavor but are well worth it in the end. If you or a loved one are on the keto diet or you know someone that that is, then this is the perfect dessert to make this Thanksgiving. They will thank you, and you can thank me later!

These cheesecakes are one of my favorite keto desserts because they DO NOT taste “keto”. My two daughters each had a slice and LOVED it without even realizing that it’s keto! The texture is fluffy and creamy and the flavor is spicy with a subtle sweetness.Keto Pumpkin Cheesecake

There are two main components in this recipe that make this cheesecake keto.

The flour: Almond flour works great for keto desserts and is my favorite option and I highly recommend sticking with it. For this recipe, you can substitute the almond flour with ground walnuts to keep it keto, or easily replace it with whole wheat or all-purpose flour if you’d like.

The Sweetener: Keto sweeteners can be tricky and sometimes complicated. To keep things simple and delicious, I like to use Powdered Erythritol Sweetener. Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener are also good options and can be substituted with a 1:1 ratio.

To get the right texture and to ensure the batter mixes well, I suggest using the eggs and cream cheese at room temperature. If your cream cheese is still cold, microwave it for 15-20 seconds or until it is softened. After baking the cheesecake, cool in the fridge for at least 1-2 hours to ensure clean slices. Top with keto (or regular) whipped cream when you are ready to serve.

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Creamy Keto Pumpkin Cheesecake can be made into a bar or bars and makes the BEST keto dessert this fall. 
4 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: bars, cheese cake, cheesecake, desserts, keto, low-carb, pumpkin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9 slices
Calories: 291kcal

Ingredients

Base:

Filling

  • 2 cups (16 oz) cream cheese at room temperature
  • 1 cup powdered Erythritol
  • 1 cup pumpkin puree canned or steamed pumpkin *see note
  • 2 large Eggs at room temperature
  • 1 tsp Vanilla Extract
  • 1 tsp pumpkin spice mix *see note

Instructions

To make the base:

  • Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.
    In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
    Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.

To make the filling:

  • In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
    Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.

Video

Notes

To make your own pumpkin puree: Preheat oven to 325 degrees F. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake foil side up, 45 min - 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
To make your own pumpkin spice: Combine 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger,

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 8g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 199mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5045IU | Vitamin C: 1.2mg | Calcium: 89mg | Iron: 1.2mg

Keto Pumpkin Cheesecake

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    Comments

    Michelle Terrell

    DEFINITELY ONE OF My favorite things!!! Thank you for sharing! Will be making this again soon!!! 🙂

      Layla

      Thanks for the 5 star review, Michell! 😀

    Renita Heiman

    outstanding!! Will definitely be making This for the holidays. I used confectioner swerve for the sweetener

      Layla

      Perfect! Thanks for stopping by, Renita! 🙂

    Stormy

    Didn’t read clse enough and I used the whole can of canned pumpkin. Do I need to bake longer, or will this not set now?

    Karen

    Can you use Stevia for the sweetner instead of erythritol?

      Layla

      It would depend on the type of stevia used but 1 teaspoon should work. Taste and adjust!

    Cat D

    Wow, wow, wow!!! So good. Made these with monkfruit sweetener, and could have used half the amount, I think. But still amazing. Thanks for the recipe!

    Nicola

    Any chance you could convert your recipes into metric?
    I’ve tried using cups and the recipes never come out well.

      Layla

      At the moment we only offer u.s measurements but will work on adding metric conversion to the recipe box soon.

    Mary

    hOW much sweetener iN the crust And how much in the pie?

    Tammy s

    where can i fined the SWEETENER ?????

      Layla

      I order it online from amazon. I’ve linked to the exact sweetener in the post.

    Helen

    I made the pumpkin cheesecake it was delicious thank you for the recipe!

    BelInda

    How big oF a can of pumpkin puree. They make a few sizes. This is why recipes should be in cups or ounces.. lol

      Layla

      It doesn’t matter the size of the can because the recipe calls for 1 CUP.

    Tal

    Does this freeze nicely?

    Chantal Gabor

    dOES this freeze nicely?

    Hrelate

    Hello Layla, I made the Keto Pumpkin Cheese Cake and used the ingredients you have mentioned here. Everyone loved it very much!

    Heather

    Would it be better to use confectioners or granulated sugar substitute?

    KATE

    Delicious! I USED LANKATO POWDERED Sugar. Question on serving size, You have the nutritional value per piece but how many pieces? 16?

      tRENA

      HI. THE RECIPE STATES 9 SERVINGS.

      SORRY FOR CAP LOCK…NOT SURE WHAT IS WRONG W/ MY KEYBOARD ALL OF A SUDDEN. XX

      Niharika

      Kate did you half the quantity of the lakanto powdered SWEETENER? as its supposed to be twice as sweet as sugar. Lmk!

    Sabrina

    Your recipe calls for a can of pumpkin puree, which size can?

      Penny

      Is it a cup or a can? There’s a big difference

      Jessica

      I had the same quesTion… Recipe says 1 cup or is it 15oz from thr can?

      Layla

      Sorry for the confusion. The recipe calls for 1 cup of pumpkin puree. From the can or homemade.

    Sapana

    I’m so ready for pumpkin season and this cheesecake is everything! Thanks for the delicious recipe.

    Monica

    Holy cheesecake! It’s absolutely delicious! !! Saved me from eating the bad sweets! Thank you for the recipe!

    Vicki

    These are delicious. I broke my cardinal rule and made this for thanksgiving without testing it first but i know from Trying so Many of your recipes that They always turn out tasty And so good. Thank you for All the time and effoRt you put Into your recipe development. This keto cheesecake has a like Pumpkin flavor not overly sweet and the perfect texture. I. Used Powdered swerve.

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