Go ahead and splurge on this keto pumpkin cheesecake for dessert. You'll love the pumpkin pie flavor mixed with the creamy decadence of the cheesecake.

  • CALORIES -- 230
  • FAT -- 22G (87%)
  • PROTEIN -- 4G (7%)
  • CARBOHYDRATES -- 6G (6%)
  • NET CARBOHYDRATES -- 4G
  • FIBER -- 2G
  • SUGAR ALCOHOL -- 0G

Pumpkin Cheesecake

This no-bake keto pumpkin cheesecake recipe tastes just like the real deal - it's hard to believe it only has 4g net carbs per serving.
Prep Time15 mins
Freeze Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Pumpkin
Servings: 12
Calories: 230kcal

Ingredients

  • 1 cup almond meal
  • 1/2 cup butter (melted)
  • 12 ounces cream cheese (softened)
  • 3/4 cup erythritol
  • 1 14.5-ounce can pureed pumpkin (not pumpkin pie filling)
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions

Crust:

  • Thoroughly spray/grease a non-stick 9-inch round springform cake pan. In a bowl, use a fork to mix the almond meal and melted butter until fully incorporated. Press the mixture into the bottom of the springform pan to make the crust.

Cheesecake:

  • Beat the rest of the ingredients together (cream cheese through salt) in a mixer at medium speed or by hand until smooth, about 3 to 5 minutes.
  • Pour the mixture over the crust in the springform pan and spread it evenly with a spatula.
  • Put the cheesecake in the freezer for at least 2 hours. Remove from the freezer and gently pop the side of the springform pan off. Cut the pumpkin cheesecake into slices while still frozen, and put in the refrigerator to thaw for at least 2 hours before serving.
    pumpkin cheesecake

Nutrition

Nutrition Facts
Pumpkin Cheesecake
Amount Per Serving (1 Slice)
Calories 230 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 6g2%
Fiber 2g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
If you're new to cooking/baking with erythritol, here are some tips to keep in mind:
Erythritol is best for recipes you’ll be eating that day because there is a "cooling" effect to the sweetness after more than one day.
Erythritol can be substituted for sugar on a 1:1 basis, but since it is 70% as sweet as sugar, you may want to increase the amount by a quarter to a third depending on your taste.
Granulated erythritol may cause crystallization in the finished product when more than 1/2 cup is used. To prevent that, you can blend granulated erythritol in a food processor or blender prior to adding it.
Cooking temperatures and times do not change when baking with erythritol.

Like this recipe?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
0