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Keto Pumpkin Cheesecake recipe

Keto Pumpkin Cheesecake

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A rich, creamy low-carb pumpkin cheesecake with warm fall spices and a buttery almond-flour crust. It bakes gently, chills until firm, and slices cleanly into 16 servings—perfect with sugar-free whipped cream, a sprinkle of cinnamon, and chopped pecans.

  • Total Time: 310
  • Yield: 16 servings 1x

Ingredients

Scale
  • 1½ cups blanched almond flour
  • ½ cup unflavored collagen protein powder
  • 2 tablespoons granulated monk-fruit/allulose sweetener
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 24 ounces full-fat cream cheese, softened
  • 1 cup pure pumpkin purée
  • 1 cup powdered monk-fruit/allulose sweetener
  • 3 large eggs, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Sugar-free whipped cream, for serving (optional)
  • Ground cinnamon, for serving (optional)
  • Chopped pecans, for serving (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a bowl, mix the almond flour, collagen protein powder, and granulated monk-fruit/allulose sweetener.
  3. Stir in the melted butter and 1 teaspoon vanilla extract until the mixture is evenly moistened.
  4. Press the crust mixture firmly and evenly into the prepared pan and bake for 5 minutes. Let cool for about 20 minutes.
  5. In a large mixing bowl, beat the softened cream cheese and powdered monk-fruit/allulose sweetener with an electric hand mixer until completely smooth.
  6. Mix in the pumpkin purée, pumpkin pie spice, ground cinnamon, and 1 teaspoon vanilla extract until well combined.
  7. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
  8. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  9. Bake for 40–50 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken.
  10. Transfer to a wire rack and cool completely at room temperature.
  11. Refrigerate for at least 4 hours, preferably overnight, before slicing. Serve plain or with sugar-free whipped cream, a sprinkle of cinnamon, and chopped pecans if desired.

Notes

Use 100% pure pumpkin purée, not pumpkin pie filling. Full-fat cream cheese gives the smoothest texture. Let cream cheese, pumpkin, and eggs come to room temperature to avoid lumps. Avoid overmixing after adding eggs to reduce cracks. Remove from the oven when the center still jiggles slightly; it will firm as it cools and chills. Chill at least 4 hours, preferably overnight, for the cleanest slices. Chopped pecans, walnuts, or almonds make a good low-carb topping. This recipe contains no alcohol and no pork.

  • Author: Barbara Anderson
  • Prep Time: 15
  • Cook Time: 55
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 277 kcal

Find it online: https://www.koyarecipes.com/keto-pumpkin-cheesecake/