Description
Keto pumpkin cheesecake is a luscious, low-carb dessert that perfectly blends the warm spices of fall with creamy cheesecake goodness. Nestled in a nutty almond flour crust, this indulgent treat features rich cream cheese and pumpkin puree, making it ideal for any occasion—festive gatherings or cozy nights in. Easy to make and visually stunning, this cheesecake will impress your guests while keeping you on track with your keto lifestyle.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsalted butter (melted)
- 1/2 cup granulated erythritol
- 16 oz cream cheese (softened)
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease a springform pan.
- In a bowl, mix almond flour with melted butter. Press into the bottom of the pan to form the crust.
- Beat cream cheese until smooth. Add erythritol and mix well.
- Incorporate pumpkin puree, pumpkin pie spice, and eggs one at a time until fully blended.
- Pour the mixture over the crust and spread evenly.
- Bake for 50-60 minutes until set but slightly jiggly in the center.
- Let cool in the oven for an hour, then refrigerate for at least four hours or overnight.
- Slice and serve chilled or at room temperature.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: For added flavor, consider incorporating nutmeg or vanilla extract into the filling. Top your cheesecake with sugar-free whipped cream or toasted pecans for extra texture and taste. Store leftovers tightly covered in the fridge for up to one week.