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.
Sweetener - I decided to go with brown sweetener Sukrin Gold to make this sugar-free pumpkin cheesecake. You can replace brown sweetener with a regular one.
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 100% pumpkin puree. You can use any brand you like. Just make sure that it contains only one ingredient - pumpkin puree.
Yogurt - I love that tangy filling that yogurt adds to my cheesecake. Don't forget to use full-fat yoghurt, or you can use sour cream instead.
Pumpkin pie spice, vanilla extract - 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 is optional, but believe me, they make a huge difference in flavor. Additionally, you can add 1 tablespoon of lemon juice.
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 at 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 it 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 yogurt and pumpkin puree 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 (optional) 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 40-50 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 refrigerating for at least 4 hours or overnight.
When done, remove it 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.
FAQ
It will last in the fridge for up to 3-5 days.
Let the cheesecake set in the fridge first. Then, you can wrap it in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
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 ¼ cup 140g almond flour
- 2 tbsp 15g coconut flour
- 2 tbsp 25g powdered sweetener
- 4 tbsp 50g unsalted butter melted
- Pinch of salt
Filling
- 16 oz 500g cream cheese at room temperature
- ¼ cup 60g yogurt at room temperature
- ⅓ cup 85g 100% pumpkin puree
- ⅔ cup 120g brown sweetener
- 2 teaspoon pumpkin spice
- Pinch of salt
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
Toppings
Instructions
- Preheat the oven to 325F (160C) 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 (175C).
- Meanwhile, in another mixing bowl, beat the cream cheese with sweetener using a hand mixer until very soft, smooth, and with no clumps. Then, add the yoghurt and pumpkin puree 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 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 hour.
- Remove from the oven and let it cool to room temperature. Then, refrigerate for 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!
Recipe video
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!