Amazing Keto Pumpkin Cheesecake
A delicious, sugar-free, and keto-friendly dessert perfect for the holidays. Rich, creamy, and spiced to perfection!
Equipment
- 10-inch springform pan
- Hand Mixer
- Fine-mesh strainer
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup sugar-free powdered sweetener
- 1 tsp cinnamon
- 5 tbsp butter, melted
- 1/4 tsp kosher salt
Filling
- 32 ounces full-fat cream cheese room temperature
- 4 large eggs room temperature, lightly beaten
- 2 cups sugar-free powdered sweetener
- 8 ounces pure pumpkin puree
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 350°F. Mix all crust ingredients in a bowl until combined.
- Press crust mixture into the bottom and halfway up the sides of a 10-inch springform pan. Bake 8 minutes, then set aside. Lower oven to 325°F.
- In a large bowl, beat cream cheese with a hand mixer until light and fluffy.
- Gradually beat in sweetener, then add pumpkin puree, vanilla, pumpkin pie spice, and salt. Mix until just combined.
- Beat in eggs until just mixed. For a super smooth batter, pour through a fine mesh strainer.
- Pour filling over the crust and spread even. Bake at 325°F for 40–50 minutes, until top is no longer glossy and center is still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake sit inside for 1 hour. Remove, run a knife around the edge, and cool on counter for 1 hour.
- Cover loosely with plastic wrap and refrigerate at least 5 hours or overnight. Remove springform sides before serving.
Notes
Nutritional Information (per serving):
Calories: 428 | Total Carbs: 7g | Net Carbs: 5g | Fats: 41g | Protein: 11g
Calories: 428 | Total Carbs: 7g | Net Carbs: 5g | Fats: 41g | Protein: 11g
