Keto Pumpkin Cheesecake

Total Time Prep: 25 mins. Bake: 20 min. + chilling
Yield 12 slices
Test Kitchen Approved
Trying to stick to a keto diet, even through the holidays? This keto pumpkin cheesecake is a no-bake recipe for your low-carb, high-fat menu plan.

Ingredients

  • 2 cups almond flour
  • 1/2 cup butter, melted
  • 3 tablespoons granulated stevia sugar substitute without Erythritol
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated stevia sugar substitute without Erythritol
  • 1 can (15 ounces) canned pumpkin
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream

Directions

  1. Preheat oven to 350°. In a large bowl, mix together almond flour, melted butter, sugar substitute, cinnamon and vanilla extract. Press mixture into the bottom of a 9-in. springform pan and about 1 inch up the sides. Bake until slightly puffed and browned, 18-20 minutes; Let completely cool.
  2. In a large bowl, beat cream cheese at medium speed until fluffy. Beat in sugar substitute, canned pumpkin, pie spice, vanilla and salt until well combined.
  3. In a separate large bowl, beat heavy cream on medium-high speed until stiff peaks form. Fold into pumpkin batter. Transfer filling into cooled pie crust; spread into an even layer. Cover; refrigerate at least 6 hours or overnight.
  4. Loosen sides from pan with a knife. Remove rim from pan; serve.

Nutrition Facts

1 slice: 390 calories, 35g fat (17g saturated fat), 81mg cholesterol, 236mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 starch.

With a cinnamon-flavored almond flour crust and a dreamy pumpkin filling sweetened with stevia, this keto-friendly version of cheesecake just might become your new favorite part of fall. —Julie Andrews, Rockford, Michigan
Recipe Creator

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