Description
This Keto Pumpkin Cheesecake is a creamy, low-carb dessert perfect for fall or any time you crave a rich, gluten-free treat. With a buttery almond flour crust and a luscious pumpkin-flavored cream cheese filling sweetened with stevia, it's both keto-friendly and flavorful. No traditional sugar or carbs here, making it ideal for ketogenic diets and those avoiding gluten.
Ingredients
Crust
- 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
Instructions
- Make the crust: Preheat the oven to 350°F. In a large bowl, mix together the almond flour, melted butter, stevia sugar substitute, ground cinnamon, and vanilla extract until well combined.
- Press and bake crust: Press the crust mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 18 to 20 minutes until it is slightly puffed and browned. Remove from oven and allow it to cool completely before adding the filling.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese on medium speed until light and fluffy. Gradually add in the stevia sugar substitute, canned pumpkin, pumpkin pie spice, vanilla extract, and salt. Beat until fully combined and smooth.
- Whip the cream: In a separate large bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. This will give the cheesecake a light and fluffy texture.
- Fold whipped cream into pumpkin mixture: Gently fold the whipped cream into the pumpkin and cream cheese mixture with a spatula, taking care to maintain the airiness of the cream.
- Assemble and chill: Scoop the cheesecake filling into the cooled crust, spreading it evenly. Cover the cheesecake and refrigerate for at least six hours or overnight to allow it to set and for the flavors to meld.
- Serve the cheesecake: To serve, run a sharp knife around the perimeter of the springform pan to loosen the sides, then remove the rim. Use a sharp knife, wiped clean between cuts with a hot, wet cloth, to slice and serve the cheesecake.
Notes
- Use a stevia sugar substitute without erythritol to avoid digestive discomfort and maintain keto compliance.
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- Chilling the cheesecake overnight improves texture and flavor development.
- For best results, use a sharp knife heated with hot water between slices to create clean cuts.
- This cheesecake is naturally gluten-free and suitable for a keto diet.
