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A slice of low carb pumpkin cheesecake with whipped cream on a wooden plate
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5 from 4 votes

Keto (Low Carb ) Pumpkin Cheesecake

Easy Low Carb Pumpkin Cheesecake Recipe - delicious and decadent Keto dessert, that is also sugar and gluten free. Great for fall and winter. Light, creamy with the right amount of pumpkin flavor.
Prep Time15 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: low carb pumpkin cheesecake
Servings: 16

Ingredients

For the low carb crust:

For the Pumpkin Filling:

  • 32 oz cream cheese softened at room temperature
  • 1 1/4 to 1 1/3 cups powdered erythritol
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon optional

To decorate:

  • 1/2 cup heavy whipping cream
  • 1 tbsp powdered erythritol

Instructions

For the crust:

  • Preheat oven to 325 F.
  • Line the bottom of a springform pan with parchment paper. Spray or brush with oil the bottom.
  • In a bowl combine the almond flour, powdered erythritol, melted butter and vanilla (optional). Stir to combine.
  • Spread on the bottom of the springform pan and press down.
  • Bake for 15 minutes, until it is starting to turn golden.
  • Cool to room temperature.

For the cheesecake filling:

  • Beat cream cheese with sweetener with an electric mixer until combined.
  • Add in the pumpkin puree, vanilla, pumpkin pie spice and beat until incorporated. Scrape down the bottom and walls of the bowl.
  • Add in the eggs one at a time, beating after each addition, until fully incorporated.
  • Pour the cheesecake batter on top of the crust and bake for 50 minutes at 325 F, (without a water bath), until the center of the cheesecake is slightly jiggly, but the outside is set.
  • Cool to room temperature, then refrigerate for 4 hours or overnight.
  • Remove the cake from the pan and decorate.

To decorate:

  • Beat the heavy cream with sweetener until stiff peaks form.
  • Decorate the top of the cake. Sprinkle with cinnamon.
  • Store in the fright for up to 5 days or freeze for up to 2 months.

Video

Notes

16 thin slices

Nutrition

Calories: 323kcal | Carbohydrates: 7g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 223mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3387IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg