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Close up image of pumpkin cheesecake with caramel sauce on top, one slice cut out but not taken.
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5 from 1 vote

Keto pumpkin cheesecake recipe

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!
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: Gluten-free cheesecake, Keto cheesecake, Keto desserts
Servings: 8 slices
Calories: 414kcal
Author: Anna

Equipment

  • 8-inch (20cm) springform

Ingredients

Crust

  • 1 cup 100g almond flour
  • ¼ cup 25g pecans ground in a food processor
  • 2 tablespoon coconut flour
  • 2 tablespoon powdered sweetener
  • 4 tablespoon 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)
  • cup 70g brown sugar Swerve or use powdered sweetener instead
  • cup 55g powdered sweetener
  • 2 teaspoon pumpkin spice
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 2 teaspoon lemon juice
  • 3 large eggs at room temperature

Toppings

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

NET CARB: 6g (without toppings)

Nutrition

Serving: 1slice | Calories: 414kcal | Carbohydrates: 9g | Protein: 10g | Fat: 39g | Fiber: 3g | Sugar: 4g | Vitamin A: 2260IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg