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Creamy Keto Pumpkin Cheesecake

Close-up of a rich, orange slice of keto pumpkin cheesecake on a white plate.
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A rich, baked cheesecake recipe that fits a ketogenic diet, featuring a simple almond flour crust and a creamy, sugar-free pumpkin filling.

Ingredients

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  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or monk fruit blend (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pie filling)
  • 3/4 cup erythritol or monk fruit blend (for filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix almond flour and 1/4 cup sweetener in a bowl. Pour in melted butter and mix until crumbly. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth.
  5. Add the 3/4 cup sweetener, pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Beat on medium speed until just combined and smooth. Do not overmix.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For a water bath, wrap the outside of the springform pan tightly in heavy-duty foil before placing it in a larger roasting pan filled with hot water halfway up the sides of the springform pan.
  • If you prefer cheesecake bars, use an 8×8 inch baking pan instead of a springform pan. Adjust baking time slightly.
  • Sweetener choice affects texture; erythritol blends work well for baking.

Nutrition

Find it online: https://tasteportfolio.com/keto-pumpkin-cheesecake-recipe/