Low Carb Pumpkin Cheesecake

Satisfy your fall dessert cravings without breaking your low-carb lifestyle with this indulgent Low Carb Pumpkin Cheesecake! Featuring a buttery almond flour crust sweetened with erythritol and a luscious pumpkin-spiced cream cheese filling, this keto-friendly delight is as rich and flavorful as the classic version. With warm notes of pumpkin pie spice and a velvety, smooth texture, it’s the perfect dessert for autumn gatherings or any special occasion. Ready in just 20 minutes of prep time and baked to perfection, this cheesecake is a guilt-free way to enjoy the comforting taste of pumpkin. Serve chilled for optimal flavor and a slice of pure low-carb decadence!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

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.

Step 3

Press the almond flour mixture firmly into the bottom of a 9-inch springform pan. Set aside.

Step 4

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.

Step 5

Pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.

Step 6

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.

Step 7

Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about 1 hour.

Step 8

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.

Step 9

Before serving, remove the springform sides and slice. Enjoy your low carb pumpkin cheesecake!

Nutrition Facts

Serving size	(1685.9g)

Amount per serving	% Daily Value*
Calories	4343.9

Total Fat 407.5g	0%
Saturated Fat 202.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1688.9mg	0%
Sodium 2610.2mg	0%
Total Carbohydrate 337.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 46.4g
Protein 106.9g	0%

Vitamin D 164IU	0%
Calcium 1372.7mg	0%
Iron 15.3mg	0%
Potassium 1500.9mg	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: 67.4%

Protein: 7.9%

Carbs: 24.8%