Low Carb Pumpkin Cheesecake
Indulge in the creamy decadence of this Low Carb Pumpkin Cheesecake—a perfect treat for pumpkin lovers looking to stay on track with their keto and low-carb goals. Featuring a buttery almond flour crust and a rich filling made with pumpkin puree, silky cream cheese, and a hint of pumpkin pie spice, this dessert is packed with fall flavors while keeping sugar at bay thanks to erythritol sweetener. With minimal prep time and an oven-baked finish, this guilt-free cheesecake is ideal for holiday gatherings or as a cozy autumn dessert. Serve it chilled for a smooth and satisfying slice that will wow your taste buds without disrupting your carb count.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups erythritol sweetener
- 0.25 cups unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- 4 large eggs
- 0.5 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 0.75 cups erythritol sweetener (for filling)
Instructions
Preheat your oven to 325°F (163°C).
To make the crust, in a medium bowl, combine the almond flour and 1/4 cup erythritol sweetener. Stir in the melted butter until the mixture is crumbly.
Press the almond flour mixture firmly into the bottom of a 9-inch springform pan. Set aside.
In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, eggs, sour cream, vanilla extract, pumpkin pie spice, and 3/4 cup erythritol sweetener. Mix until well combined and smooth.
Pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.
Bake in the preheated oven for 55-60 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken.
Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
Before serving, remove the springform sides and slice. Enjoy your low carb pumpkin cheesecake!
Nutrition Facts
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.5 g | 522% | |
| Saturated Fat | 202.6 g | 1013% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1689 mg | 563% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 46.4 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1373 mg | 106% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1501 mg | 32% | |
*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.
