Keto Pumpkin Cheesecake

Indulge in the rich and creamy decadence of Keto Pumpkin Cheesecake, a guilt-free fall-inspired dessert that’s perfect for low-carb lifestyles. This recipe combines a buttery almond flour crust with a silky pumpkin-infused cheesecake filling, sweetened with keto-friendly erythritol and spiced with warm notes of pumpkin pie spice and cinnamon. Topped with a tangy sour cream layer, this cheesecake offers an irresistible balance of flavors while remaining entirely sugar-free and gluten-free. With just 20 minutes of prep time and a few simple ingredients, this dessert is an elegant make-ahead option for holiday gatherings or anytime you crave a seasonal treat. Each slice delivers creamy, spiced perfection with all the flavors of autumn—without breaking your carb count!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Step 2

In a mixing bowl, combine almond flour, melted unsalted butter, granulated erythritol, and vanilla extract. Mix until well-combined and crumbly.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust.

Step 4

Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

Step 5

In a large bowl, beat the cream cheese until smooth using an electric mixer.

Step 6

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.

Step 7

Pour the cheesecake filling over the cooled crust in the springform pan.

Step 8

Smooth the top with a spatula to ensure an even layer.

Step 9

Place the springform pan into the preheated oven and bake for 45 to 50 minutes, or until the center is set and jiggles slightly.

Step 10

Remove the cheesecake from the oven and let it cool to room temperature.

Step 11

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.

Step 12

To serve, carefully release the cheesecake from the springform pan. Slice and enjoy a keto-friendly pumpkin delight!

Nutrition Facts

Serving size	(1555.9g)

Amount per serving	% Daily Value*
Calories	3760.0

Total Fat 350.7g	0%
Saturated Fat 177.0g	0%
Polyunsaturated Fat 12.0g
Cholesterol 1369.6mg	0%
Sodium 3054.9mg	0%
Total Carbohydrate 318.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 46.4g
Protein 88.2g	0%

Vitamin D 123IU	0%
Calcium 1241.6mg	0%
Iron 11.2mg	0%
Potassium 1663.3mg	0%

*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.

Source of Calories

Fat: 66.0%

Protein: 7.4%

Carbs: 26.7%