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Keto Pumpkin Cheesecake

Keto pumpkin recipes showcasing low-carb fall dishes with vibrant colors.
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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.

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

  1. Preheat oven: to 325°F (165°C). Grease a 9-inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. Chill: Run knife around edge, then chill for at least 4 hours or overnight. Release springform before serving.
  6. 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

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