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Keto Pumpkin Cheesecake Recipe

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4.1 from 9 reviews

This Keto Pumpkin Cheesecake is a delicious low-carb dessert featuring a buttery almond flour crust and a creamy pumpkin filling spiced perfectly for the fall season. Sweetened with stevia sugar substitute, it offers a guilt-free treat that can be enjoyed by those following a ketogenic diet or anyone wanting a rich, festive cheesecake with fewer carbs.

Ingredients

Crust

  • 2 cups almond flour
  • 1/2 cup butter, melted
  • 3 tablespoons granulated stevia sugar substitute without Erythritol
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated stevia sugar substitute without Erythritol
  • 1 can (15 ounces) canned pumpkin
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream

Instructions

  1. Make the crust: Preheat your oven to 350°F (175°C). In a large bowl, combine almond flour, melted butter, stevia sugar substitute, ground cinnamon, and vanilla extract. Mix until the ingredients are thoroughly incorporated and form a crumbly dough.
  2. Press and bake the crust: Press the crust mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 18 to 20 minutes, or until the crust is slightly puffed and browned. Remove from oven and allow it to cool completely.
  3. Prepare the filling base: While the crust cools, beat the softened cream cheese in a large bowl at medium speed until it becomes light and fluffy. Gradually add the stevia sugar substitute, canned pumpkin, pumpkin pie spice, vanilla extract, and salt. Beat until the mixture is smooth and well combined.
  4. Whip the cream: In a separate large bowl, beat the heavy whipping cream at medium-high speed until stiff peaks form. This will give your cheesecake a light and airy texture.
  5. Fold cream into filling: Gently fold the whipped cream into the pumpkin and cream cheese mixture. Use a spatula to carefully incorporate without deflating the whipped cream.
  6. Fill the crust and chill: Spoon the prepared filling into the cooled crust and spread it evenly. Cover the cheesecake and refrigerate for at least six hours or preferably overnight to allow the filling to set and flavors to meld.
  7. Serve the cheesecake: Before slicing, run a sharp knife around the edges of the springform pan to loosen the cheesecake. Remove the pan sides carefully. Slice the cheesecake with a sharp knife, wiping the knife clean between each cut for neat slices. Optionally, serve with extra whipped cream for added indulgence.

Notes

  • Ensure the cream cheese is softened to room temperature for a smoother filling.
  • Chilling the cheesecake overnight results in a firmer texture and enhanced flavor.
  • Use a sharp knife dipped in hot water to make clean slicing easier.
  • This recipe is naturally gluten-free and keto-friendly due to the use of almond flour and sugar substitutes.
  • For best results, do not overmix the whipped cream to keep it light and fluffy.

Find it online: https://dishcooks.com/keto-pumpkin-cheesecake-recipe/