Keto Pumpkin Cheesecake
Keto pumpkin cheesecake has a creamy spiced pumpkin filling baked over a buttery almond flour crust. It is an easy make-ahead fall dessert with rich cheesecake flavor and no added sugar.
Servings: 6 servings
Equipment
- Blender , or food processor
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons granulated sweetener such as Swerve
Cheesecake
- 8 ounces cream cheese softened
- 1 cup canned pumpkin puree
- 3 large eggs
- ½ cup granulated sweetener such as Swerve
- ¼ cup sour cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
Crust
- Combine almond flour, melted butter, and granulated sweetener crust. Press into a 9 inch deep dish pie plate and bake for 10 to 12 minutes or until lightly browned.
- Remove from oven and set on wire rack.
Filling
- Place cream cheese, pumpkin puree, eggs, granulated sweetener, sour cream, pumpkin pie spice, vanilla extract, and cinnamon in a blender or food processor. Mix well, scraping the sides as needed.
- Pour cheesecake mixture into the prepared crust and bake for 40 minutes or until set.
- Cool on a baking rack for 30 minutes. Transfer to the refrigerator and chill for 4 hours before serving.
Notes
- Store leftover keto pumpkin cheesecake in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions or the whole cake by double wrapping and storing in a zippered freezer bag or airtight container for up to 1 month.
- Thaw the cheesecake in the refrigerator or at room temperature before serving.
Nutrition
Calories: 430kcal | Carbohydrates: 33g | Protein: 12g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 220mg | Potassium: 187mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7295IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg