Low Carb Keto Pumpkin Cheesecake

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this Low Carb Keto Pumpkin Cheesecake is the fall theme for my classics Sugar Free Cheesecake. It has all the sweet and creamy filling, with the tangy flavor of pumpkin and warm spices.This is such an impressive dessert that no one would have guessed it was Sugar Free Pumpkin Cheesecake!

The ingredients make a big difference in helping this keto squash cheesecake taste like a traditional recipe. I only use Besti Monk Fruit Allulose Blend (crystalline and powder) for the best crust and smooth filling – see the ingredient notes below to see why these work best.

Wholesome Yum White Almond Flour Blending into the crust helps keep every bite gluten-free and tastes as buttery as a flour crust. Try them and taste the difference!

Ingredients and Substitutes

This section explains how to choose the best ingredients for an easy keto pumpkin cheesecake, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

Almond Flour Crust:

• Wholesome Yum Almond Flour – With a finely ground and buttery flavor, it’s the perfect flour substitute for a classic cheesecake crust.
• Collagen Peptides – Make a firmer crust without flour and keep this sugar-free pumpkin cheesecake recipe gluten-free. Plus, you can get the benefits of collagen in desserts!
• Besti Monk Fruit Allulose Blend – Added natural sweetness that tastes like sugar, all with 0 net carbs.you can change to a different keto sweetener, but the texture will be drier than most other options. (an examination Sweetener Conversion Chart If you still want to use something else, buy the amount. )
• unsalted butter – I prefer the taste of grass-fed butter, but your favorite unsalted variety will work too. Coconut oil or ghee can also be a good substitute.
• vanilla extract – If you can use high quality vanilla, it makes a big difference!

Variation: Looking to replace collagen or almond flour?

You can easily replace collagen with unflavored whey protein powder.

Avoid substituting almond flour cups with other keto flours such as coconut flour as they can dry out the crust too much.If you need an alternative to the shell, check out my Keto Cheesecake Post other options (including how to make a crustless pumpkin cheesecake without a crust).

Low-Carb Pumpkin Cheesecake Filling:

• cream cheese – I recommend full-fat cream cheese for the richest flavor, but any variety will do.
• pumpkin puree – Be sure to get the pumpkin-only ones – not pumpkin pie with added sugar and other ingredients.
• Besti Luo Han Guo Powder Allulose Blend – Unlike other sweeteners, this one dissolves effortlessly into the keto squash cheesecake filling and locks in moisture, making every bite smoother and softer. Other brands tend to crystallize during storage and can cause a rough texture or a cooling effect.
• Egg – Use whole large eggs.
• Pumpkin Pie Spice – A rich spice blend of cinnamon, nutmeg, ginger, cloves and allspice. While you can find store-bought varieties (I like this), you can also use Homemade Pumpkin Pie Spice in minutes!
• Cinnamon – Add spice flavor.
• vanilla extract

How to Make Low Carb Pumpkin Cheesecake

This section shows how to make Pumpkin Cheesecake Keto, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. Make the crust. In a large mixing bowl, whisk together dry crust ingredients. Whisk together melted butter and vanilla and add to dry ingredients (crust will crisp).
2. bake. Press into a parchment-lined springform pan. Bake until golden brown, then set aside to cool completely.

2. Make a low carb pumpkin cheesecake filling. use electric mixer Whisk together cream cheese and powdered sweetener until fluffy.
3. Add pumpkin and spices. Add pumpkin puree, pumpkin pie spice, cinnamon and vanilla.

3. Add eggs. Beat in the eggs, one at a time, keeping the mixer on medium-low speed.
4. Pour in and bake. Transfer cheesecake mixture to pan on crust. Smooth the top with a spatula. Bake the tomato squash cheesecake until the center is almost set but still jiggly.

5. cool. If the edges of the cheesecake are sticking to the pan, run a knife along them to loosen (but don’t lift the cake out of the pan). Cool to room temperature.
6. Cooling settings. Refrigerate Pumpkin Keto Cheesecake until fully set, forward Remove edge of springform pan and slice.

Tips for the Best Keto Pumpkin Cheesecake

Despite the simplicity of this keto squash cheesecake recipe, some people worry about cracks. This can happen when there is a sudden change in temperature. Here are some tips to prevent it:

• Use room temperature ingredients. It reduces sudden temperature changes when the cheesecake goes into the oven, and it also prevents the filling from clumping.
• Avoid overbaking. Like any cheesecake, the low-carb pumpkin cheesecake will crack and ruin the texture if baked too long.Remember that it should be shake like jelly — Not fully set up! – when you take it out of the oven. It will solidify as it cools in the refrigerator.
• If you want to be extra careful, use a water bath. I never do it, but it’s an option. The water bath gradually raises the temperature of the cheesecake in the oven, reducing the chance of cracking. If you want to use a water bath, line the outside of a springform pan with foil, fill a larger pan with water, and place the foil-lined pan in it. Bake as usual.
• Cool cheesecake on counter before cooling. If you cool it right away, it will shrink too quickly and break. Also, you never want to put something hot in the freezer, which temporarily lowers the temperature of the freezer.

Storage Instructions

• Shop: Keep this low-carb pumpkin cheesecake recipe in the refrigerator for up to 5 days.if you are with unsweetened whipped creamwait until serving before adding.
• freeze: Wrap cheesecake (whole or sliced) in plastic wrap, then foil. Freeze for 1-2 months. Thaw overnight in the refrigerator before serving.

More Keto Squash Recipes

Love pumpkin? These mouthwatering pumpkin keto desserts make every bite sugar-free!

Low Carb Keto Pumpkin Cheesecake

A super decadent low carb keto pumpkin cheesecake! This sugar-free pumpkin cheesecake recipe uses simple ingredients to make an impressive dessert.

Prepare: 15 minute

chef: 55 minute

All: 1 Hour 10 minute

Serving Size: 16 (Adjust the scale recipe)

raw material

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Almond Flour Cheesecake Crust

Pumpkin Cheesecake Filling

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

Crispy:

1. Preheat oven to 350°F (177°C).underline the bottom of a 9″ (23 cm) springform pan and parchment. (You can also try to grease nicely, but parchment paper works best.)

2. In a large bowl, whisk together almond flour, collagen and Besti.

3. In a small bowl, whisk together melted butter and vanilla. Stir mixture into dry ingredients, pressing with a spoon or spatula, until well combined. The dough will be a little crumbly.

4. Press the dough into the bottom of the prepared pan. Gently stab all over the body with a fork.bake 5 minutes.

5. Let the crust cool at least 20 minutes.

filling:

1. Meanwhile, in another large bowl, use hand mixer Beat together cream cheese and Besti powder on medium-low speed until fluffy.

2. Add pumpkin puree, pumpkin pie spice, cinnamon and vanilla.

3. Beat the eggs, one at a time. (Always keep the mixer on low to medium speed; too high a speed will introduce too many air bubbles, which we don’t want.)

4. Pour the filling onto the cooled crust in the pan. Smooth the top with a spatula. (with a pastry spatula The top will be smoother if you have a top that fits in the pan. )

bake:

1. Roasted Tomato Pumpkin Cheesecake 40-50 minutes, until the center is almost set, but still jiggles (if frozen) when you gently shake the pan. (If you want to be extra careful to avoid cracking, you can bake in a water bath, place the springform pan in a large pan with high sides, then fill the large pan with water, halfway up the sides of the springform pan place.)

2. Remove cheesecake from oven. Run a knife around the edge. (However, don’t remove the springform edges just yet.) Cool the cheesecake in the pan on the counter to room temperature.

3. Refrigerate the cheesecake at least 4 hours (preferably overnight) until fully set. (Don’t try to remove the cake from the pan before cooling.)

4. If needed, with ketogenic cream and/or a pinch of cinnamon.

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recipe notes

Serving Size: 1 slice (1/16 of the recipe)

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 280

fat 24 grams

protein 10gram

total carbohydrates 6 grams

net carbs 5 grams

fiber 1 g

sugar 2 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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