This low carb keto pumpkin cheesecake is a sugar-free and gluten-free dessert that you should make this fall. It's a delicious and easy-to-make sweet treat that you can have on a low carb diet. I'm sure that this pumpkin cheesecake will become one of your favorite sweet keto recipes to make during Thanksgiving!
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Ingredients you will need
Coconut and almond flour - You can replace almond flour with hazelnut flour. However, don't skip or replace coconut flour since it prevents our crust from becoming soggy.
Pecans - It's optional to use ground pecans in this pumpkin cheesecake recipe, but I think they add an interesting twist to classical flavors. If you, however, decide to avoid this delicious addition, make sure that you add extra almond and coconut flour instead.
Sweeteners - I decided to go with a blend of Brown Swerve and a powdered erythritol and stevia blend to make this sugar free pumpkin cheesecake. You can replace brown sweetener with a powdered one or vice versa.
Unsalted butter - Use unsalted melted butter to combine all crust ingredients.
Salt - Add a pinch of salt to the crust and to the cheesecake filling to make our sweet dessert even sweeter!
Cream cheese - Make sure that your cream cheese is at room temperature before you start beating it with sweeteners and other ingredients. Using cold cream cheese will result in a clumpy texture and add more mixing time to fix the problem. Also, a longer mixing time will trap more air bubbles in your pumpkin cheesecake filling, which will cause your cheesecake to crack during baking.
Pumpkin puree - To make this low carb pumpkin dessert we need pumpkin puree (duh!). Before using it, however, we need to drain it well using a cheesecloth. You’ll be surprised how much water it contains. This extra work will help prevent our crust from becoming soggy and make our filling extra creamy and dense. It’s worth mentioning that you need to measure your pumpkin after draining it, not before.
Sour cream - I love that tangy filling that sour cream adds to my cheesecake. Don't forget to use full-fat sour cream, or you can use cream fresh instead.
Pumpkin pie spice, vanilla extract, and lemon juice - You can always make your own pumpkin pie spice by combining ground cinnamon, ginger, cloves, and nutmeg in special proportions that you can check out in my KETO PUMPKIN MUFFINS recipe. Vanilla extract and lemon juice are optional, but believe me, they make a huge difference in flavor.
Eggs - Cheesecake is similar to custard and we need eggs to make it. Use 3 large eggs at room temperature (of course) and add them, one a time, when you beat them with cream cheese and other ingredients until fully combined. When beating, use a medium-low speed.
SALTED CARAMEL SAUCE - It takes literally 15 minutes to whisk together my homemade keto caramel sauce that you can pour on top of our chilled pumpkin cheesecake. Make it one hour before you want to serve the cheesecake and let it cool down at room temperature before pouring it on top.
How to make keto cheesecake crust
Let's start by preheating the oven to 325F (163C) and preparing an 8-inch (20cm) springform by lining the bottom and the sides of the pan with parchment paper.
In a mixing bowl, combine all dry crust ingredients and then add the butter and mix well until reaching a crumbly consistency. Place the crust mixture into the springform pan and press into the bottom using your hands, spoon, or the back of a cup. Bake our keto cheesecake crust for 10-12 minutes or until browned on the sides. When it's done, remove from the oven and let it cool down. Keep the oven preheated to 325F (163C) while we are making our low carb pumpkin cheesecake filling.
Low carb cheesecake filling
Take another mixing bowl, add the cream cheese with the sweetener, and beat until very soft and smooth with no clumps using a hand mixer. Then, add the sour cream and pumpkin puree (well-drained) and mix with the same mixer until fully incorporated and a homogenous color. Then add the pumpkin spice, a pinch of salt, vanilla extract, and lemon juice and mix well again. Lastly, add the eggs one at a time and mix on a medium-low speed (a higher speed will create a lot of air bubbles in the mixture - we don't need them!) until just fully incorporated.
Pour the filling on top of the crust. Tap the pan on the worktop to even out the filling and force some of the air bubbles out.
Bake for 40-60 mins or until just slightly jiggly in the center and slightly golden on top. Then, turn off the oven, crack the door open, and let the cheesecake cool down slowly inside for 1 hour.
Next, remove from the oven and let it cool to room temperature before covering with a plastic wrap and refrigerating for at least 4 hours or overnight.
When done, remove from the fridge and release it from the springform pan. Pour the caramel sauce on top of the cheesecake and serve!
Carbs in keto pumpkin cheesecake
Pumpkin keto cheesecake is one of my favorite low carb desserts. You can definitely have it on a keto diet since one piece of keto pumpkin cheesecake with pecan crust (if you cut it into 8 pieces) has only 6g net carbs.
More keto pumpkin recipes
GLUTEN-FREE KETO PUMPKIN PANCAKES
LOW CARB KETO PUMPKIN PIE RECIPE
Recipe
Keto pumpkin cheesecake recipe
Equipment
- 8-inch (20cm) springform
Ingredients
Crust
- 1 cup (100g) almond flour
- ¼ cup (25g) pecans, ground in a food processor
- 2 tbsp coconut flour
- 2 tbsp powdered sweetener
- 4 tbsp (50g) unsalted butter, melted
- Pinch of salt
Filling
- 16 oz (500g) cream cheese, at room temperature
- ¼ cup (55g) sour cream, at room temperature
- ½ cup (100g) 100% pumpkin puree, well-drained in a cheesecloth (measure the pumpkin puree after draining it, not before)
- ⅓ cup (70g) brown sugar Swerve, or use powdered sweetener instead
- ⅓ cup (55g) powdered sweetener
- 2 tsp pumpkin spice
- Pinch of salt
- ½ tsp vanilla extract
- 2 tsp lemon juice
- 3 large eggs, at room temperature
Toppings
- Keto caramel sauce, optional
Instructions
- Preheat the oven to 325F (163C) and prepare an 8-inch (20cm) springform by lining the bottom and the sides of the pan with parchment paper.
- In a mixing bowl, combine all dry crust ingredients, then add the butter and mix well until reaching a crumbly consistency. Place the crust mixture into the springform pan and press into the bottom using your hands, spoon, or the back of a cup. Bake for 10-12 minutes or until browned on the sides. When done, remove from the oven and let it cool down. Keep the oven preheated to 325F (163C).
- Meanwhile, in another mixing bowl, beat the cream cheese with sweeteners using a hand mixer until very soft, smooth, and with no clumps. Then, add the sour cream and pumpkin puree (well-drained) and mix with the same mixer until fully incorporated and a homogenous color. Then, add the pumpkin spice, a pinch of salt, vanilla extract, and lemon juice and mix well again. Lastly, add the eggs one at a time and mix on a medium-low speed until just fully incorporated.
- Pour the filling on top of the crust. Tap the pan on the worktop to even out the filling and force air bubbles out.
- Bake for 40-60 mins or until just slightly jiggly in the center and slightly golden on the surface. Then, turn off the oven, crack the door open, and let the cheesecake cool down slowly inside for 1-2 hours.
- Next, remove from the oven and let it cool to room temperature before covering with a plastic wrap and refrigerating for at least 4 hours or overnight.
- When done, remove from the fridge and release it from the springform pan. Pour the caramel sauce on top of the cheesecake and serve!
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Vera
It turned out great. So creamy! Thanks for the recipe.
Anna
Thank you for your comment!