Keto Pumpkin Cheesecake
If you’re in need of a delicious, guilt-free, Fall dessert to cozy up to this season, look no further than this keto pumpkin cheesecake with pecan crust! Made with basic keto pantry staples like almond flour, Swerve, butter, cream cheese and, of course, pumpkin and spices! Whether it’s Thanksgiving, Halloween, or just a random Tuesday, the whole family will go crazy for this gluten-free, sugar-free pumpkin cheesecake!
To make this keto pumpkin cheesecake, begin by baking the pecan crust. For best results, use a 9 inch springform pan lined with parchment paper or greased with butter.
In a food processor, combine the almond flour, melted butter, chopped pecans, Swerve and spices. Pulse until a dough forms. Scoop the dough out into the springform pan and press down firmly until the crust is evenly and tightly packed. Bake the crust for 12 minutes at 325 degrees or until the top starts to brown. Remove the crust from the oven and set it aside to completely cool.
While the crust is baking, you can prepare the pumpkin cheesecake filling. Make sure the cream cheese and eggs have come to room temperature before you begin mixing the ingredients.
Place the cream cheese and powdered Swerve in a large bowl and beat using a hand mixer until smooth. Add the pumpkin, eggs, vanilla, heavy cream and spices and beat again for about 3-5 minutes. Pour the filling onto the crust and return the cake to the oven to bake for an hour. The top should start to slightly brown.
Remove the pumpkin cheesecake from the oven and let it cool to room temperature on the countertop. For best results, after the cheesecake has come to room temperature, cover the pan with plastic wrap and refrigerate for 4-6 hours. Before serving, top with whipped cream and chopped nuts!
For those following a keto diet, don’t fret! You can still enjoy some delicious pumpkin treats this fall provided the other ingredients are also keto-friendly!
Since pumpkin is low in sugar and starches, it can easily be part of a low-carb or keto diet. With about 4g of fiber per serving, the total net carbs for this squash are relatively low. If you follow a strict keto diet, just make sure you watch your portion size and try to limit yourself to about 100g serving of pumpkin in a day.
Definitely! I experimented with freezing a slice of this keto pumpkin cheesecake and there was no impact to the texture or taste!
If you have leftover cheesecake, cut it into slices and wrap each piece individually before placing in the freezer. Freezing the slices separately makes it easy to thaw one piece at a time. To thaw, take the number of slices you need out of your freezer the night before and place them in the fridge overnight.
If you opt not to freeze your leftovers, this cheesecake will stay fresh up to five days in the fridge.
Check out my Keto Pumpkin Pancakes with Whipped Cream Cheese post for a roundup of all my favourite fall-inspired keto pumpkin recipes to try this season!
If you make this keto pumpkin cheesecake, please rate it and add your comments below. And tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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Keto Pumpkin Cheesecake
- 1 cup almond flour
- 3 tablespoons unsalted butter, melted
- 1 cup chopped pecans
- 2 tablespoons granulated Swerve sweetener
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of ground cloves
- Pinch of ground ginger
- 16 oz cream cheese, brought to room temperature
- 1 cup confectioners Swerve sweetener
- 1 cup canned pumpkin
- 2 eggs, brought to room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch of ground cloves
- 1/8 teaspoon ground ginger
- Preheat the oven to 325 degrees. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides with butter or coconut oil.
- In a food processor, blend the almond flour, melted butter, pecans, Swerve and spices until a dough forms. Scoop the dough into the springform pan and press down firmly until flat and even all around.
- Bake the crust in the oven for 12 minutes or until the edges start to brown. Remove and set aside to cool completely.
- While the crust is cooking and cooling, beat the cream cheese and Swerve in a large bowl with a hand mixer. Add the pumpkin, eggs, vanilla, cream and spices and beat until combined and whipped; about 3-5 minutes.
- Pour the pumpkin mixture over the cooled crust and return the pan to the oven. Bake for 60 minutes or until the top starts to brown.
- Remove from the oven and let the cake cool to room temperature. Cover the pan with plastic wrap and place in the fridge for 4-6 hours to allow the cream cheese filling to set.