This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

This keto pumpkin cheesecake is low carb heaven! Rich and creamy with a deliciously spiced pumpkin cheesecake swirl, this sugar free dessert is stunning and perfect for fall, Thanksgiving, and Christmas.

A slice of keto pumpkin cheesecake with a dollop of whipped cream on a white plate with a cinnamon stick

What Makes This Recipe So Good

  • This creamy, decadent pumpkin cheesecake is super easy to make, so it’s a perfect make-ahead holiday dessert.
  • With no added sugar, plus low carb, keto, and gluten free, it works for a variety of different dietary needs, but is delicious enough for the whole family to enjoy!
  • This recipe uses erythritol as a sugar replacement. Erythritol is great for keto recipes because it tastes so close to the real thing, yet has no calories and doesn’t affect blood sugar!
Keto pumpkin cheesecake with a swirled top and dollops of whip cream on top

Chef’s Tips

  • Be sure to use traditional, full-fat cream cheese. Low fat or neufchâtel cheese may be tempting, but they have more of a tart, tangy flavor than regular cream cheese. Plus, if you’re on keto, you’ll want the extra fat in your dessert!
  • Make sure to let your cream cheese reach room temperature before mixing. This will help ensure your batter is smooth and less lumpy.
  • Try topping your keto pumpkin cheesecake with keto whipped cream from our sister site, Easy Healthy Recipes.
A slice of keto pumpkin cheesecake with a dollop of whipped cream with a bite taken out on a white plate with a fork

More Pumpkin Recipes

Recipe By: Cheryl Malik

Keto Pumpkin Cheesecake

Prep 20 minutes
Cook 55 minutes
Chill Time 4 hours
Total 5 hours 15 minutes
This rich and creamy keto pumpkin cheesecake with a gluten free crust is the perfect low carb holiday dessert
10 slices

Ingredients

For the Crust

  • 2 cups blanched almond flour
  • cup butter measured while solid, then melted
  • teaspoon ground cinnamon
  • 2 tablespoons erythritol either granular or powdered
  • 1 teaspoon vanilla extract

For the Filling

Instructions

  • Preheat the oven to 350º F. Grease a 9 in (23 cm) springform pan or line the bottom with parchment paper. To make the crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl until well combined. Press the dough into the bottom of the prepared pan. Bake for about 8-10 minutes, until barely golden, then let cool at least 10 minutes.
  • Mix together the cream cheese, 2/3 cup erythritol, and vanilla in a medium bowl just until smooth.
  • Mix in eggs one at a time, mixing well after adding each one. Set aside 1 cup of the mixture.
  • Mix 1/3 cup erythritol, pumpkin, cinnamon, and pumpkin pie spice into the remaining mixture.
  • Spread the pumpkin batter into the crust.
  • Dollop the cream cheese batter by spoonfuls onto the top.
  • Swirl with a knife to create a marbled effect. Bake 45 minutes or until filling is set and center is just barely jiggly. Turn off oven but keep oven door propped open for 10 minutes. Remove and allow to cool to room temperature. Run a knife around the edge of the pan before removing pan rim. Chill for at least 4 hours before serving.
  • Cream cheese notes: Use traditional, full-fat cream cheese. Make sure to let your cream cheese reach room temperature before mixing. This will help ensure your batter is smooth and less lumpy.
  • Serving suggestions: Try topping your keto pumpkin cheesecake with keto whipped cream from our sister site, Easy Healthy Recipes.

Approximate Information for One Serving

Serving Size: 1sliceCalories: 450calProtein: 12gFat: 41gSaturated Fat: 19gTrans Fat: 1gCholesterol: 137mgSodium: 338mgPotassium: 228mgTotal Carbs: 31gFiber: 4gSugar: 2gErythritol: 22gNet Carbs: 5gVitamin A: 3121IUVitamin C: 1mgCalcium: 122mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

    1. Hi there! There is no water bath required for this recipe. Be sure to let us know if you try it! 😊

Where To Next?