Pumpkin Cheesecake Keto

This tasty Pumpkin Cheesecake Keto can be made into bars or slices. These creamy Cheesecakes are low-carb, refined sugar-free, and the best keto dessert.

Keto Pumpkin Cheesecake Recipe by LAYLA

Finally got around to posting these delicious keto pumpkin cheesecake bars just in time for Thanksgiving and fall. Keto desserts are the absolute favorite type of dishes to recipe test but are also the hardest. They require hours and hours of recipe testing to get the perfect texture and flavor but are well worth it in the end. If you or a loved one are on the keto diet or you know someone that is, then this is the perfect dessert to make this Thanksgiving.

These cheesecakes are one of the favorite keto desserts because they DO NOT taste “keto”. The texture is fluffy and creamy and the flavor is spicy with a subtle sweetness.

Tips For Pumpkin Cheesecake Keto:

There are two main components in this recipe that make this cheesecake keto.

The flour: Almond flour works great for keto desserts and is a favorite option and highly recommend sticking with it. For this recipe, you can substitute the almond flour with ground walnuts to keep it keto, or easily replace it with whole wheat or all-purpose flour if you’d like.

The Sweetener: Keto sweeteners can be tricky and sometimes complicated. To keep things simple and delicious, like to use Powdered Erythritol Sweetener. Monkfruit sweeteners are also good options and can be substituted with a 1:1 ratio.

To get the right texture and to ensure the batter mixes well, suggest using the eggs and cream cheese at room temperature. If your cream cheese is still cold, microwave it for 15-20 seconds or until it is softened. After baking the cheesecake, cool in the fridge for at least 1-2 hours to ensure clean slices. Top with keto (or regular) whipped cream when you are ready to serve.

Other recipes you might like to try: Pecan Butter Cheesecake, Raspberry Coconut Crumble Bars, Healthy Chocolate Chip Bread

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Pumpkin Cheesecake Keto

This tasty Pumpkin Cheesecake Keto can be made into bars or slices. These creamy Cheesecakes are low-carb, refined sugar-free, and the best keto dessert.

Course Dessert

Cuisine American

Keyword bars, cheese cake, desserts, keto, low carb, pumpkin

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 9 Slices

Calories 291kcal

Ingredients

Base:

• 2 tbsp Powdered Erythritol
• 2 tbsp butter
• 1 cup almond flour or ground walnuts
• 1/2 tsp pumpkin spice

Filling

• 2 cups (16 oz) cream cheese at room temperature
• 1 cup Powdered Erythritol
• 1 cup pumpkin puree canned or steamed pumpkin *see note
• 2 large Eggs at room temperature
• 1 tsp vanilla extract
• 1 tsp pumpkin spice mix *see note

Instructions

To make the base:

• Preheat oven to 325F. Line an 8×8 pan with parchment paper or grease with butter; set aside.
• In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
• Transfer mixture to 8×8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.

To make the filling:

• In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
• Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.

Notes

To make your own pumpkin puree: Preheat oven to 325 degrees F. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake foil side up, 45 min – 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.

To make your own pumpkin spice: Combine 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger.

Nutrition Facts

Serving 1slice | Calories 291kcal | Carbohydrates 8g | Protein 7g | Fat 27g | Saturated Fat 12g | Cholesterol 98mg | Sodium 199mg | Potassium 139mg | Fiber 2g | Sugar 3g | Vitamin A 5045IU | Vitamin C 1.2mg | Calcium 89mg | Iron 1.2mg

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