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 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
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!
- Prep Time: 30 Mins
- Cook Time: 15 Mins
- Total Time: 45 minutes
- Yield: 12 Slices
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
You may also enjoy…
-
- Keto Pecan Pie Clusters
-
- Peanut Butter Cheesecake Bites
JimmyJoeS says
This looks awesome. What is Pumpkin Puree?
Sam says
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!
Bwth says
What is ‘swerve’?
Sam says
It’s the sweetener I use. https://swervesweet.com/about/whats-swerve-made-of
Jennifer says
Would powdered erythritol work too?
Sam says
yep!
Terese says
Can you use pecans instead of walnuts for the crust?
Sam says
Pecans worked great for me!
Jennifer says
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.
Sam says
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
Melissa says
Hello, can i replace the walnuts with almonds? I am allergic to walnuts….thanks!!
Sam says
I’m not positive but I’m gonna try it out and see how they work!
Shannon Lafreniere says
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!
Julie says
Hi can you use the canned pumpkin with spices already in it? Pumpkin pie mix?
Sam says
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.
Briana says
So the cream cheese mixture doesn’t go back in the oven? Straight to the fridge?
Sam says
yep!
Laurie says
I made mine in individual Pyrex cups. We loved I!
★★★★★
JimmyJoeS says
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!
Valerie says
????????????????
Angie says
This is so delicious!..I’m making it a second time right now!
★★★★★
Amy says
What kind of pan do you recommend?
Sam says
I’d go with anything that’s about 9 inches. My dish is about 9.5 inches.
Jen says
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.
★★★★★
Sam says
Thank you so much for your kind words! I’m so glad you enjoyed the recipe 🙂
Sara says
Can you use trivia and would you happen to know how much?
Sam says
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!
Kris says
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!
Sam says
Hooray! So glad you loved it!
Jennifer Duran says
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 ????
★★★★
Sam says
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.
Jennifer says
Thanks!
Karn Goldy` says
I can’t wait to make it.
Angie says
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!
★★★★★
Chandra says
I only have granular Swerve. I hope it works!
April says
I loved this cheesecake! Made this for thanksgiving this year and not only was it super easy but a huge hit! Thanks!
★★★★★
Kris says
I thought this recipe was delicious.
Jessie says
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.
★★★★★
Tammy says
I can’t wait to try this. One question the powdered is that the confectionor”s sugar substitue?
Sam says
That’s right, Tammy! I’m looking forward to hearing what you think of the recipe 🙂
Kristen says
Could you use pecans instead of walnuts??
Sam says
yes! I’ve tried it with pecans and it works great. 🙂