Keto Pumpkin Cheesecake is always the answer, no matter the question. Check out this easy recipe to make a Fall favorite low carb style!
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
A note about pumpkin...be careful because you CAN overdo it on Keto. With 4 net carbs in ½ 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
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!
Ingredients
Walnut Crust
- 2 cups walnuts
- 3 tablespoon butter, melted
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- 2 teaspoon sweetener, if desired (optional)
Pumpkin Cheesecake Fluff
- 16 oz cream cheese, softened
- 1 cup powdered Swerve
- ⅔ cup heavy whipping cream
- ⅔ cup pumpkin puree
- 2 teaspoon pumpkin spice
- 1 teaspoon vanilla
Instructions
To make the 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
To make the 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 tablespoon of butter.
Nutrition Information:
Yield:
12Serving Size:
1 SliceAmount Per Serving: Calories: 346Total Fat: 33gCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gProtein: 6g
Ruth Zeh
Thursday 28th of November 2019
I am getting ready to make this right now. I only have granular stevia. Hope that works!
Joanne
Monday 25th of November 2019
I can’t wait to try this recipe. How long can this be stored? I’m planning a family dinner & I normally try to “make ahead” as many dishes as possible.
Dale
Wednesday 6th of February 2019
Could almonds be used instead of walnuts for the crust?
Valerie
Wednesday 23rd of January 2019
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.
Angela
Wednesday 21st of November 2018
I loved it!