... Print

Creamy Baked Keto Pumpkin Cheesecake with Almond Flour Crust

A perfect slice of vibrant orange keto pumpkin cheesecake with a thick, dark crust, served on a small white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy keto pumpkin cheesecake with a simple almond flour crust. It is a sugar-free, low-carb dessert perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered keto sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, mix the almond flour, 1/4 cup granulated keto sweetener, and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the pumpkin puree, powdered keto sweetener, eggs, vanilla extract, pumpkin pie spice, and salt. Mix on low speed until just combined and smooth. Do not overmix.
  4. Pour the pumpkin cheesecake filling over the cooled crust in the springform pan.
  5. Bake for 45 to 55 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  7. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  8. Cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, before slicing. This step is key for the best texture.
  9. Serve chilled. This recipe is a great alternative to using meal planning services for holiday treats.

Notes

  • For an easier, no-bake version, chill the filling for at least 8 hours without baking.
  • If you want to make keto pumpkin bars instead, press the crust into an 8×8 inch pan and bake the filling for 30-35 minutes.
  • This recipe tastes best when made ahead of time, similar to how you might prepare items from a keto meal plan delivery service.

Nutrition

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