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Keto Pumpkin Cheesecake – Low Carb Fall Dessert With Almond Flour Crust

Irresistible Keto Pumpkin Cheesecake with Almond Flour Crust

Enjoy this Keto Pumpkin Cheesecake – a low-carb marvel with almond flour crust, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 20 minutes
Course Uncategorized
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer

Ingredients
  

For the Crust

  • 2 cups almond flour a low-carb alternative perfect for creating a sturdy base.
  • ½ cup melted butter adds richness and helps bind the crust together.
  • ½ cup powdered erythritol a keto-friendly sweetener that keeps the crust sugar-free.
  • 1 teaspoon cinnamon infuses warmth and spice into the crust.
  • ¼ teaspoon salt enhances the overall flavor of the crust.

For the Filling

  • 16 ounces softened cream cheese provides a rich, creamy texture that’s essential for cheesecake.
  • 1 cup pumpkin puree offers that classic autumn flavor and a vibrant color.
  • ½ cup powdered erythritol another helping to sweeten the creamy filling without carbs.
  • 1 teaspoon vanilla extract a splash of this brings out all the flavors beautifully.
  • 2 teaspoons pumpkin pie spice a blend of spices that makes every bite taste like fall.
  • 1 teaspoon cinnamon enhances the warm flavors of the pumpkin.
  • ¼ teaspoon nutmeg adds a hint of earthiness, perfect for this seasonal treat.
  • 3 large eggs bind everything together and help create a fluffy texture.
  • ½ cup heavy cream gives the filling a luscious, velvety finish.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
  • Combine almond flour, melted butter, powdered erythritol, cinnamon, and salt in a bowl. Press mixture into the pan.
  • Bake the crust for 10 minutes. Let it cool.
  • Beat the softened cream cheese in a bowl until smooth.
  • Mix in pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg until combined.
  • Add eggs one at a time, mixing gently.
  • Stir in heavy cream until smooth.
  • Pour the filling over the cooled crust.
  • Bake for 50–55 minutes until the edges are set but the center has a slight jiggle.
  • Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

Notes

Make sure the almond flour mixture resembles wet sand for a sturdy crust. Chill overnight for the best flavor and texture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 7gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Keyword Almond Flour, Cheesecake, Fall Dessert, keto, Low Carb, pumpkin
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