Can I use fresh pumpkin instead of canned in keto pumpkin recipes?

Absolutely! Roast a sugar pumpkin until tender, puree the flesh, and strain it using cheesecloth or a fine mesh colander to remove excess moisture. Fresh pumpkin may be slightly less dense, so you might need to adjust the quantity slightly.

Is pumpkin really keto-friendly?

In moderation, yes! A half-cup of pumpkin contains around 4g net carbs. When used mindfully in recipes like this cheesecake, it can be a delicious and nutritious keto-friendly option packed with vitamin A and fiber.

Can I make this keto cheesecake ahead for a holiday gathering?

Yes! In fact, this cheesecake is even better the next day. Make it 1–2 days in advance and store it in the fridge. The flavors deepen and the texture improves with time.

What should I do if my cheesecake cracks?

Don't worry! Cracks happen. Just cover the top with keto whipped cream or a decorative topping like toasted pecans. To prevent cracks next time, avoid overmixing after adding eggs and let the cheesecake cool gradually in the oven.

Can I make mini keto pumpkin cheesecakes for portion control?

Absolutely! Use a muffin tin with parchment or silicone liners and reduce baking time to 20–25 minutes. Look for a slight jiggle in the center to know they're done.

Keto Pumpkin Recipes That Taste Like Fall’s Best-Kept Secrets 2025

Keto Pumpkin Cheesecake

Print Recipe

This rich, creamy keto pumpkin cheesecake is the ultimate low-carb fall dessert! Packed with warm spice and just 4g net carbs per slice, it’s perfect for holidays, celebrations, or any cozy autumn evening.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the crust:
- 2 cups almond flour
- ⅓ cup powdered erythritol
- 1 teaspoon cinnamon
- 6 tablespoons melted butter
- ½ teaspoon vanilla extract
For the filling:
- 24 oz cream cheese, softened
- 1 cup powdered erythritol
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ cup sour cream

Instructions

Preheat oven: to 325°F (165°C). Grease a 9-inch springform pan.
Make the crust: Mix almond flour, erythritol, and cinnamon. Stir in melted butter and vanilla. Press into pan base and bake for 10 minutes. Let cool.
Prepare filling: Beat cream cheese and erythritol until smooth. Mix in pumpkin puree. Add eggs one at a time on low speed. Stir in vanilla, pumpkin spice, and salt. Fold in sour cream gently.
Bake: Pour filling into cooled crust. Tap pan gently to remove air bubbles. Bake for 55–65 minutes until edges are set but center still jiggles. Turn off oven, crack door, and cool in oven for 1 hour.
Chill: Run knife around edge, then chill for at least 4 hours or overnight. Release springform before serving.
Optional: Garnish with keto whipped cream or toasted pecans.

Notes

Avoid overmixing once eggs are added to prevent cracks. For a dairy-free version, use coconut cream and dairy-free cream cheese. This cheesecake freezes well in individual slices—wrap tightly and freeze for up to 3 months.

Nutrition

Serving Size: 1 slice (1/12)
Calories: 375
Sugar: 1g
Sodium: 210mg
Fat: 35g
Saturated Fat: 19g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 8g
Cholesterol: 110mg

Keywords: keto pumpkin cheesecake, low carb pumpkin dessert, sugar-free cheesecake, gluten-free fall dessert, keto thanksgiving recipes

Find it online: https://harmonymeal.com/keto-pumpkin-recipes/