Keto Pumpkin Cheesecake
Indulge in the creamy, spiced perfection of Keto Pumpkin Cheesecake—a decadent yet guilt-free dessert that's perfect for fall or any occasion. This low-carb treat combines a buttery almond flour crust with a velvety pumpkin-infused cheesecake filling, beautifully spiced with warm pumpkin pie seasoning and cinnamon. Sweetened with keto-friendly erythritol, it promises all the flavor without the sugar. A final layer of tangy sour cream elevates its richness, while the easy prep and baking process make whipping up this keto delight a breeze. Ideal for holiday gatherings, cozy nights in, or meal prep, this irresistible cheesecake is proof that satisfying your pumpkin spice craving doesn’t need to derail your keto goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Unsalted butter
- 0.25 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 24 ounces Cream cheese
- 1 cup Canned pumpkin puree
- 3 large Eggs
- 0.75 cup Powdered erythritol
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Sour cream
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a mixing bowl, combine almond flour, melted unsalted butter, granulated erythritol, and vanilla extract. Mix until well-combined and crumbly.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
In a large bowl, beat the cream cheese until smooth using an electric mixer.
Add in the canned pumpkin puree, eggs, powdered erythritol, pumpkin pie spice, cinnamon, vanilla extract, and salt to the cream cheese. Blend until smooth and creamy.
Pour the cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula to ensure an even layer.
Place the springform pan into the preheated oven and bake for 45 to 50 minutes, or until the center is set and jiggles slightly.
Remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, spread sour cream evenly over the top as a final layer and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
To serve, carefully release the cheesecake from the springform pan. Slice and enjoy a keto-friendly pumpkin delight!
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.7 g | 450% | |
| Saturated Fat | 177.0 g | 885% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1370 mg | 457% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 46.4 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1242 mg | 96% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1663 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
