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
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!
YUM YUM YUM!! Made this yesterday using confectioner Swerve and it is sooooooooo good. Does not taste keto AT ALL. I have been doing keto for 1 1/2 years now and always looking for dessert recipes that don’t taste keto, this definitely fits the bill. However, it did crack across the middle, is there a way not to have it crack or did I do something wrong?
Can I substitute almond flour for coconut flour? If so, would the ratio be the same?
You would use only 1/4th the amount of coconut flour.
So delicious and easy to follow 🙂
Soooo good, I’ve made it twice this month. The second time I added 1/2 cup of unsweetened coconut to the crust for extra crunch. Best keto dessert I’ve tried by far. Thank you so much!
I used your coconut tip and it really made it! Thanks!
Perfect! I made it in a pie plate instead of a square pan. Was absolutely delicious. Will be a fall staple from now on…
Made this last night and we loved it. How many net carbs per slice? In the nutrition content, I see the carbs and fiber but I don’t see the sugar alcohol and that is typically subtracted as well.
Thanks!
Glad you enjoyed them! the sugar is the sugar alcohol count!
Made this early in the week to “test it out”. Just made another one for my Thanksgiving gang tomorrow, as it is AWESOME! It’s also not labour intensive which is nice 😉 Thank you!
Thanks for the detailed feedback, Wendy!
This will be my first keto dessert so I’m still learning. 🙂
Is the butter used with salt or without ?
Your help is greatly appreciated
1) I find almond flour to be very bland. Would half almond flour and half ground walnuts work?
2) Could I make this in an 8″ round springform pan?
3) If I’m using Lakanto brand products, would I keep the amounts the same? I’m wondering if Lakanto “Golden” would work better in the filling???
Yes, that would work for the crust. This recipe will work in a springform pan but I would keep an eye out for the baking time as it may need a bit longer baking time. And yes, for the sweetener, it should be a 1:1 ratio!
I made this is an 9″ springform pan, as thats all i had.. I had to make 50% more crust to get the right coverage.
I used 1/2 almond flour and 1/2 chopped pecans and walnuts, and half the sweetener in my crust it was amazing.
In my opinion its a lot more like pumpkin pie than pumpkin cheesecake.
Do this freeze well? Loved this recipe!
I haven’t tried freezing it but it should freeze well!
I’ve never rated a recipe online before… but this one is just that good. I used sucralose for the crust and a 50/50 mixture with monkfruit for the filling to make this a little more economical. Taste is probably closer to pumpkin pie but the texture was great. This will be a staple for me during the holidays for sure. Thanks!
Hello there! Just wanted to say thank you for the recipe! I made this yesterday and it came out perfect!
I have been on a keto plan for 4 months and have denied myself any desserts. Pumpkin pie is my favorite dessert and I have to say this pumpkin cheesecake is amazing! I served it to my family and did not tell them that it was keto. No one suspected and I received rave reviews. They all thought I was cheating! I followed the recipe exactly. Thank you.
Sorry about the Caps that is how the reply typed. This was absolutely delicious. Huge hit with all the diabetics in the crowd. I have a question, why did the top crack? What did I do wrong.
Over-mixing the batter or opening the oven too much during baking causes this. Next time try leaving the cheesecake in the oven with the oven door slightly open for an extra 10 minutes after turning off the oven. Hope that helps!
What if don’t have powdered erythritol? Can I used granulated?
Yes, it should work but it doesn’t mix as well as powdered.
You ca use a blender to turn granulated erythritol in to powder.
Made thS todAy and it is deliciouS!!! Only thing i changed was the crUst and used a pecan crust ❤️
Pecan sounds delicious! happy you enjoyed it <3
How maNy net carbs is each slice? I calculated 6 and want to confirm.
Sorry for caps, not sure why
There are about 5 carbs because the “sugar” is the erythritol and it does not get absorbed by your body. Half of it is subtracted when calculating the carbs.
Does this freeze well?
Sorry we haven’t tried freezing it but I don’t think it would change the texture much!
this today and i am sorry but it is aweful!
Maybe you forgot an ingredient? Everyone else seems to have loved it!
Hi there! This SouNds amazing! Would this still Be good if i prepared it 2 days before thanksgiving and kept it cool im cooleR. we drivE Out if state for tHanksgiving with the family
Yes. it tastes even better after sitting in the fridge for a day or two! be sure to use lots of ice so it doesn’t get warm if using a cooler.
can i use a round pie pan? To make it like a PIe?
Yes, it should work fine! Bake 40-45 minutes or until the pie is almost set but still jiggly in the center.
Can YOU double this for a 9×13 pan?
I did and it turned out well except the top cracked a little.
DEFINITELY ONE OF My favorite things!!! Thank you for sharing! Will be making this again soon!!! 🙂
Thanks for the 5 star review, Michell! 😀
outstanding!! Will definitely be making This for the holidays. I used confectioner swerve for the sweetener
Perfect! Thanks for stopping by, Renita! 🙂
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?
Can you use Stevia for the sweetner instead of erythritol?
It would depend on the type of stevia used but 1 teaspoon should work. Taste and adjust!
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!
Any chance you could convert your recipes into metric?
I’ve tried using cups and the recipes never come out well.
At the moment we only offer u.s measurements but will work on adding metric conversion to the recipe box soon.
Can I make this in a springform pan.
Yes, you can. I would just keep an eye out of the baking time.
hOW much sweetener iN the crust And how much in the pie?
where can i fined the SWEETENER ?????
I order it online from amazon. I’ve linked to the exact sweetener in the post.
I made the pumpkin cheesecake it was delicious thank you for the recipe!
How big oF a can of pumpkin puree. They make a few sizes. This is why recipes should be in cups or ounces.. lol
It doesn’t matter the size of the can because the recipe calls for 1 CUP.
Does this freeze nicely?
dOES this freeze nicely?
Hello Layla, I made the Keto Pumpkin Cheese Cake and used the ingredients you have mentioned here. Everyone loved it very much!
Would it be better to use confectioners or granulated sugar substitute?
Confectioners sugar works better.
Delicious! I USED LANKATO POWDERED Sugar. Question on serving size, You have the nutritional value per piece but how many pieces? 16?
HI. THE RECIPE STATES 9 SERVINGS.
SORRY FOR CAP LOCK…NOT SURE WHAT IS WRONG W/ MY KEYBOARD ALL OF A SUDDEN. XX
Kate did you half the quantity of the lakanto powdered SWEETENER? as its supposed to be twice as sweet as sugar. Lmk!
I am also curious about how much lakanto powdered sugar to use. Is the ratio 1:1 only if you use the granulated? I have both, just wondering which to use and how much.
Yes, it is a 1:1 ratio!
Your recipe calls for a can of pumpkin puree, which size can?
Is it a cup or a can? There’s a big difference
I had the same quesTion… Recipe says 1 cup or is it 15oz from thr can?
It’s 1 cup of pumpkin puree.
Sorry for the confusion. The recipe calls for 1 cup of pumpkin puree. From the can or homemade.
I’m so ready for pumpkin season and this cheesecake is everything! Thanks for the delicious recipe.
Holy cheesecake! It’s absolutely delicious! !! Saved me from eating the bad sweets! Thank you for the recipe!
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.