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Creamy Keto Pumpkin Cheesecake with Almond Flour Crust

A perfect slice of creamy keto pumpkin cheesecake with a graham cracker crust sits on a white plate.
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Make this rich and creamy keto pumpkin cheesecake for a perfect low-carb, sugar-free fall dessert. It uses an almond flour crust and simple ingredients for a satisfying holiday treat.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered keto sweetener
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 4 large eggs

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, mix the almond flour, granulated keto sweetener, and melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the pumpkin puree, powdered keto sweetener, vanilla extract, pumpkin pie spice, and cinnamon. Mix until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the creamiest texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you want a no-bake keto pumpkin cheesecake, chill the filling mixture for at least 8 hours without baking.
  • This recipe makes a great Thanksgiving keto dessert option.

Nutrition

Find it online: https://mdlatdmm.com/keto-pumpkin-cheesecake/