Low Carb Sugar Free Pumpkin Cheesecake
Indulge in the ultimate fall dessert with this Low Carb Sugar Free Pumpkin Cheesecake, a luscious treat that perfectly balances rich, creamy textures with warm autumn flavors—all without the guilt! Featuring an irresistible almond flour crust that’s both gluten-free and keto-friendly, this cheesecake is sweetened with a sugar substitute like erythritol or monk fruit, making it a fantastic option for those watching their carb or sugar intake. The velvety pumpkin-infused filling, delicately spiced with pumpkin pie spice and enriched with cream cheese and sour cream, bakes to perfection with a subtle jiggle that guarantees a perfectly smooth and crack-free finish. With only 20 minutes of prep time, this decadent yet wholesome dessert is the perfect centerpiece for holiday gatherings or any cozy night in. Slice into creamy goodness and savor every low-carb, sugar-free bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar substitute (e.g., erythritol or monk fruit)
- 16 ounces Cream cheese, softened
- 1 cup Pumpkin puree (unsweetened)
- 0.67 cup Granulated sugar substitute (e.g., erythritol or monk fruit, for filling)
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 0.5 cup Sour cream
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of granulated sugar substitute until well combined. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 2/3 cup of granulated sugar substitute together until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sour cream to the cream cheese mixture. Beat until everything is well incorporated and the mixture is smooth, but avoid overmixing to keep the cheesecake from cracking.
Pour the pumpkin cheesecake filling over the almond flour crust, spreading it out evenly.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for the best results.
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Then remove the sides of the pan. Slice and enjoy!
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.4 g | 434% | |
| Saturated Fat | 164.3 g | 822% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 38.2 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1106 mg | 85% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1718 mg | 37% | |
*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.
