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!
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.
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
Ingredients
Base:
- 2 Tbsp powdered Erythritol
- 2 Tbsp butter
- 1 cup almond flour, or ground walnuts
- 1/2 tsp pumpkin spice
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so yummy! Perfect ratios to make the perfect texture, flavour and sweetness! Definitely a keeper ☺️ Thanks for your clever work in this recipe.
This is something my husband always asks for! The only thing different that I do is I found lactose free bricks of cream cheese, so now I can enjoy it too (lactose intolerant here). Vutnthe nice th8ng is that being Type 2 Diabetic, I can have dessert too. Thank you for this recipe!
Amazing recipe, I was really craving pumpkin spice treats with the fall season. Thank you
We loved this!!! I was looking forward to it all day. I added an entire tablespoon of pumpkin spice to the cheesecake part because I can. I also added sugared keto pecans that I always make to the crust. Adding nuts leveled the crust up. Appreciate your recipes.
Thanks for the feedback!
Do I have to add a sweetener?
I have not tried baking it without a sweetener so I don’t know how it will impact the texture or flavor.
Thank you for posting this recipe! I was skeptical because of the simple ingredient list, but OMG! all doubts gone after the first bite. This turned out perfect, and I still can’t believe it’s keto! New favorite!
I made this for Thanksgiving, but I changed the sweetener because powdered erythritol alone has a strong cooling effect for me. I used 3 combined: some powdered erythritol, but also granular monkfruit and sukrin gold. I also added about 1/3 cup shredded unsweetened coconut to the crust and the crust was as good as the cheesecake! I made mine in a small springform pan, so had to increase the baking time since it was very thick. Thank you for such a great recipe!