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Rich and Creamy Keto Pumpkin Cheesecake with Almond Flour Crust

A close-up of a rich, orange slice of keto pumpkin cheesecake with a dark crust on a white plate.
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Make this rich and creamy keto pumpkin cheesecake with a simple almond flour crust. This sugar-free dessert is perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated keto sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons 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: In a medium bowl, combine the almond flour, 1/4 cup keto sweetener, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, 3/4 cup keto sweetener, eggs, vanilla extract, pumpkin pie spice, and salt. Mix on low speed until just combined and smooth. Do not overmix.
  4. Pour the cream cheese filling over the cooled crust in the springform pan.
  5. Bake for 45 to 55 minutes, or until the edges are set and the center has a slight jiggle.
  6. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  7. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  8. Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • Chill the cheesecake completely before removing the springform ring to prevent the sides from collapsing.
  • This recipe makes a great low carb pumpkin dessert for Thanksgiving.

Nutrition

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