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
This looks awesome. What is Pumpkin Puree?
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!
What is ‘swerve’?
It’s the sweetener I use. https://swervesweet.com/about/whats-swerve-made-of
Can you use pecans instead of walnuts for the crust?
Pecans worked great for me!
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.
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
Hello, can i replace the walnuts with almonds? I am allergic to walnuts….thanks!!
I’m not positive but I’m gonna try it out and see how they work!