Hey Keto Mama

Easy Keto Recipes For a Low Carb Lifestyle | Cutting Carbs, Striking Out Sugar

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Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style!

Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style! | heyketomama.com

It’s starting to look like Fall around here with the leaves falling and the sun setting earlier… despite our oddly warm Missouri temperatures (why is the heat index 100 degrees today?!)

Like I mentioned in my last post for absolutely delicious Keto Broccoli Cheddar Soup, I’m going to be pumping out a lot of Fall recipes this season from comfort foods to yummy desserts.

And I’m really excited for this recipe because it contains one of everybody’s favorite Fall staples: Pumpkin.

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style! | heyketomama.com

A note about pumpkin…be careful because you CAN overdo it on Keto. With 4 net carbs in 1/2 a cup of pumpkin puree, it can be easy to overindulge.

I’ve seen a lot of recipes for low carb pumpkin cheesecake, but I think one thing that sets this one apart is the yummy crust. Let me know what you think!

The good news is the macros per serving for each serving of this recipe are pretty on point.

Calories: 346
Total Carbs: 6g
Fiber: 2g
Net Carbs: 4g
Protein: 6g
Fat: 33g

 

 

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Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style!

★★★★★

4.7 from 16 reviews

Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style!

  • Author: Hey Keto Mama
  • Prep Time: 30 Mins
  • Cook Time: 15 Mins
  • Total Time: 45 minutes
  • Yield: 12 Slices 1x
Scale

Ingredients

Walnut Crust

2 cups walnuts

3 tbsp butter, melted

1 tsp cinnamon

1/2 tsp vanilla

2 tsp sweetener, if desired (optional)

Pumpkin Cheesecake Fluff

16 oz cream cheese, softened

1 cup powdered swerve

2/3 cup heavy whipping cream

2/3 cup pumpkin puree

2 tsp pumpkin spice

1 tsp vanilla

Instructions

Walnut crust:

Preheat oven to 350

In food processor, place all crust ingredients and pulse until dough like consistency, scraping down sides as necessary

Press dough into 24 cm round baking dish and bake for 12-15 minutes until lightly brown

Remove and let cool for 20 minutes

Pumpkin cheesecake fluff:

In large bowl, whip softened cream cheese, heavy whipping cream and swerve together until fluffy (hand mixer or stand mixers works best)

Add pumpkin spice, pumpkin puree and vanilla and beat until combined

Spread cheesecake fluff on cooled walnut crust and refrigerate for at least two hours or until set

Notes

If the pie crust “dough” in food processor seems too dry, add another tbsp of butter.

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 346
  • Fat: 33g
  • Carbohydrates: 6g Total, 4g Net
  • Fiber: 2g
  • Protein: 6g

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Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style! | heyketomama.com

Reader Interactions

Comments

    • Thank you! It’s just pumpkin that’s been cooked and pureed. You could make your own or buy it in cans. I used a can that cost around a dollar. It’s usually found in the baking aisle. Hope that helps!

      Reply

  4. So we’ve tried swerve before and do not particularly care for the taste.. So could we substitute the Swerve for a Liquid Stevia? We use Sweet Leaf.

    Reply

    • Sure! But I don’t know how much because I don’t care for stevia much so I don’t use it/know conversions. Maybe taste as you go

      Reply

    • I use almond flour for my cheesecake crust, but I don’t bake the crust, just refrigerate. Almond flour, butter and sweetener, amounts depend on the thickness and sweetness
      you want I don’t have measurements. Always turns out great. Can’t wait to try it with this cheesecake!

      Reply

    • You wouldn’t want to use that for a low carb recipe. Those pumpkin pie mixes can be easy and tasty, but they’re typically loaded with sugar.

      Reply

  9. OK – So I made this because I wanted to experiment with the crust for other purposes. First, incredibly easy to make. Second, really tasty – I’d like it a little heavier on the filling texture – but my taste testers really liked it. Then, the worst thing possible happened. My wife shared a slice with my grand daughter. Guess what – somehow, as a result of this taste test, I was volunteered to bring, not one ,but two over for Thanksgiving. Since most of us have converted to Keto, this will be the alternative to traditional pumpkin pie!

    Seriously, glad I can contribute… Thanks for the recipe Keto Mama!

    Reply

  12. Cannot even describe how delicious I think your recipe is! Did not take the holidays into account when I began Keto in October. I was so concerned about attending get togethers this year & being unable to resist the desserts. This recipe saved me from wanting to cheat! Incredibly grateful to you for posting & sharing so freely with everyone.

    ★★★★★

    Reply

    • I’m not sure how truvia works, but you should be able to sweeten to taste. I would just add it in gradually tasting along the way!

      Reply

  14. This is so delicious! The nut crust is such a complement to the delicious filling! Took one to a birthday party last night and making another one for Thanksgiving today! Thank you!

    Reply

  15. Made this for Thanksgiving and it is delicious but I can’t figure out how you calculated 6 carbs when the swerve alone is about 20 grams per slice?
    … I’m still eating it though ????

    ★★★★

    Reply

    • Good question. I calculate net carbs, which is total carbs minus fiber and sugar alcohols. Because the fiber and sugar alcohols have no affect on your body’s blood sugar/insulin response, they can be subtracted from total carbs in a dish.

      Reply

  17. After over two years keto this has become my favorite dessert!..so indulgent and even non keto hubby loves it!…it’s so easy too and I keep making it over and over! Thanks!

    ★★★★★

    Reply

  19. I loved this cheesecake! Made this for thanksgiving this year and not only was it super easy but a huge hit! Thanks!

    ★★★★★

    Reply

  21. Thank you SO much for this recipe! The only change I made was that I used Pyure (erythitol/stevia) instead of the Swerve. I also made whipped cream with a touch of vanilla and Pyure.
    We had family over for a keto meal tonight. Out of 11 people, all but 1 loved it and she doesn’t like any cheesecake. This was eaten by 6 PICKY kids! THAT is proof of how delicious it was. Thank you again.

    ★★★★★

    Reply

  24. I used 4 oz of sour cream instead of creamer – what I had on hand. And I halved the Swerve to 1/2 cup (because I’m sensitive to the taste.)

    I loved this! I couldn’t stop eating it – thank you!!! Finally a dessert that doesn’t taste like eggs!!

    ★★★★★

    Reply

  28. Really really good. Can’t believe this is low Carb. I would probably reduce the swerve just a tad next time. Thanks for offering this recipe.

    ★★★★★

    Reply

  29. This is, by far, the BEST Keto dessert I’ve tried so far. Absolutely DELICIOUS!!
    I appreciate the walnut crust recipe so much and I’ve used it for many other recipes also.
    I appreciate you so much – making it easier for me to live my “Keto” life!!

    ★★★★★

    Reply

  30. This is great but if you are looking for something more cheesecake texture and less pudding-like I would reduce or possibly omit the heavy cream. Delicious as is, but very soft.

    ★★★★★

    Reply

  31. Next time I’m reducing swerve to 1/2 cup. It’s a little too sweet. I also used pecans instead of walnuts. Overall not bad.

    Reply

  32. Hi, I was wondering if I used the crust recipie with another pie I would need to bake for longer would it work? Or would it burn the crust? If it would burn do you have any suggestions?

    Reply

  33. This is so delicious! But I don’t understand how you say there are only 6/4 net grams of carbs. I saw your previous explanation, and I know how to figure net carbs. I do not know how to figure sugar alcohols, but I can’t believe they would make a difference of almost 20 grams. According to Cronometer and my calculations, there are 24 carbs. That being said, I do believe your recipe is worth every single carb!!!

    ★★★★★

    Reply

  35. I’ve been doing KETO since the end of July and it’s absolutely saving my life. I’m losing weight and being taken off meds for diabetes (Type II)…and by and large I’ve stopped eating “sweet tasting” things since. And honestly, when I take a small taste of anything I used to eat (even bread items), they just taste overly sweet! I guess KETO is changing what I used to think of as a “sweet tooth” into a more savory-seeking experience. But…having said that, Thanksgiving is coming up and I found this recipe. I thought about making it in ramekins for individual servings since only I and one nephew are doing KETO. My question (yes, there is a question embedded here) is this: I usually find low-carb desserts like this a bit “floppy” in texture when compared with the kinds of cheesecakes I’m more used to (New York style). I’m wondering if adding unflavored gelatin into the cheesecake mix would help make it a bit denser?

    Reply

  36. First of all, I’m not one to leave many reviews. This pumpkin cheesecake is absolutely phenomenal! I wouldn’t change a single thing about this recipe except maybe adding a touch more butter to my crust. My whole family is Keto & couldn’t believe this was so fabulous. Forget thanksgiving, this is my new year round staple dessert! Thank you!

    ★★★★★

    Reply

  38. OMG, I made this today, and I can’t wait to have the actual pie when it sets. The shell tastes great, and the pumpkin pie filling is awesome! I never would have imagined it could be so good being sugar free and Keto Friendly!!! Two Thumbs up, thank you for the recipe, sooooo easy.

    ★★★★★

    Reply

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