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Creamy Baked Keto Pumpkin Cheesecake with Almond Flour Crust

A close-up of a rich, orange keto pumpkin cheesecake with a slice removed, sitting on a white plate.
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Make this rich, creamy keto pumpkin cheesecake with a simple almond flour crust. This sugar-free, low-carb dessert is perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • For the Filling:
  • 24 ounces full-fat cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered keto sweetener (erythritol or monk fruit blend)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. Prepare the crust: In a medium bowl, combine the almond flour, granulated keto sweetener, melted butter, and salt. Mix until the mixture resembles wet sand.
  3. Press the crust mixture evenly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
  4. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps.
  5. Add the pumpkin puree, powdered keto sweetener, pumpkin pie spice, cinnamon, and salt to the cream cheese. Beat until just combined and smooth. Scrape down the sides of the bowl as needed.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix once the eggs are added.
  7. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight wobble.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a no-bake version, chill the filling mixture for at least 8 hours without baking.
  • Serve this sugar-free pumpkin cheesecake plain or top with a dollop of keto whipped cream.

Nutrition

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