Keto Pumpkin Cheesecake

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This low-carb Pumpkin Cheesecake is perfect for this holiday season or anytime you want a delicious keto dessert.

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Here's What You Need

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Here's What You Need

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First, preheat oven to 300 F and mix the crust ingredients well. Pour into a prepared pan and press into the bottom and sides of the pan. Chill for now.

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Now, beat the cream cheese until light and fluffy. Then, add the cream and beat for another minute.

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Next, add sugar and xanthan gum, beating well before adding vanilla, cinnamon, nutmeg, ginger, and cloves. Mix thoroughly.

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Afterward, add eggs one at a time, beating after each one. Then, scrape down the sides and mix in the pumpkin puree. Pour it into the crust to bake.

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Place the cheesecake into a hot water bath and bake for 60 to 80 minutes. Turn the oven off and let it cool with the door cracked open for an hour.

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After, run a knife around the edges and cool for 2 hours before chilling for 8 hours. Then, make the whipped cream and pipe it on top of the cooled cake before serving.

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Try it with:

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Servings & Calories

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Looking for a different homemade dessert for the holidays? Try this delicious treat for your new holiday recipe. It makes great leftovers.

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Keto Pumpkin Cheesecake

This low-carb Pumpkin Cheesecake is perfect for this holiday season or anytime you want a delicious keto dessert.

Start the recipe

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Here's What You Need

For this recipe you need: -Softened cream cheese -Sour cream -Pumpkin puree -Large eggs -Vanilla extract -Swerve granular sugar -Xanthan gum -Cloves -Ginger -Nutmeg -Cinnamon

Here's What You Need

For the crust you need: -Baking spray -Almond flour -Unsweetened shredded coconut -Swerve granular sugar -Unsalted melted butter -Cinnamon -Ground nutmeg For the whipped cream: -Whipped cream -Swerve granular sugar -Cinnamon For garnish: -Sugar-free caramel sauce

First, preheat oven to 300 F and mix the crust ingredients well. Pour into a prepared pan and press into the bottom and sides of the pan. Chill for now.

Now, beat the cream cheese until light and fluffy. Then, add the cream and beat for another minute.

Next, add sugar and xanthan gum, beating well before adding vanilla, cinnamon, nutmeg, ginger, and cloves. Mix thoroughly.

Afterward, add eggs one at a time, beating after each one. Then, scrape down the sides and mix in the pumpkin puree. Pour it into the crust to bake.

Place the cheesecake into a hot water bath and bake for 60 to 80 minutes. Turn the oven off and let it cool with the door cracked open for an hour.

After, run a knife around the edges and cool for 2 hours before chilling for 8 hours. Then, make the whipped cream and pipe it on top of the cooled cake before serving.

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Servings & Calories

Get The Recipe

Looking for a different homemade dessert for the holidays? Try this delicious treat for your new holiday recipe. It makes great leftovers.

Get The Recipe

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