Keto Pumpkin Cheesecake
You won't believe it's sugar free, this Keto Pumpkin Cheesecake is creamy, dreamy and loaded with pumpkin, cinnamon and spice!
Ingredients
Crust
- 1 cup almond flour
- ¼ cup whole almonds
- ¼ cup unsalted butter
- 1 tbsp golden monk fruit sweetener *see note 1
- ½ tsp cinnamon
- 1 pinch sea salt
Cheesecake
- 3 x 8oz cream cheese room temperature
- ¾ cup powdered monk fruit sweetener *see note 2
- 3 eggs room temperature
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp all spice
- ¼ tsp sea salt
- 1 ½ tsp vanilla
- 1 ¼ cup organic pumpkin puree Or make your own *see note 3
Optional Garnish
- ½ cup heavy whipping cream
- 1 tsp powdered monk fruit sweetener *see note 2
- ¼ tsp vanilla
- ½ cup roasted pecans
Instructions
Equipment Needed
- Tin foil
- Stand mixer with paddle attachment or Electric hand mixer
- Kettle
- Roasting pan large enough to hold the 8” springform pan
Crust
- Heat oven to 350°. Wrap underneath the bottom of an 8" springform with heavy duty tin foil so that the tin foil comes at least half way up the sides of the pan, completely sealing it. Spray the inside of the 8" springform with oil.
- Chop the whole almonds into crumbs. Melt the butter in a medium bowl and then mix in the almond flour, golden sweetener, cinnamon and a pinch of sea salt. Press into the bottom of the springform pan to form the crust. Bake for 10 minutes, remove from the oven and set aside while the cheesecake layer is made.
Cheesecake
- Using a stand mixer with the paddle attachment or a hand mixer, whip the cream cheese until all of the lumps are gone. Whip in powdered sweetener until smooth. Add the eggs, one at a time, scraping the bowl in between additions. *see note 4
- Mix in the cinnamon, ginger, nutmeg, all spice, sea salt and vanilla, scraping down the bowl as needed. Mix in the pumpkin puree until just combined, then scrape the bowl again before one last quick mix. Pour the cheesecake batter into the springform pan, over top of the crust.
Bake
- Bring a kettle full of water to a boil and set the cheesecake inside the roasting pan. Pour half an inch of boiling water into the roasting pan. *see note 5
- Place the roasting pan with the cheesecake inside the 350° oven and bake for 45 minutes. The edges of the cheesecake will be a little bit puffy, and the center will be jiggly. Let the cheesecake sit inside the oven for one hour with the oven door open just a crack. (You can use a wooden spoon to hold the door open)
- After the hour is up, allow the cheesecake to rest on the counter until completely cooled before refrigerating the cheesecake until cold, preferably overnight. *see note 6
Serve
- I like to garnish this Keto Pumpkin Cheesecake with whipped cream and roasted pecans. To do this, whip heavy cream into soft peaks using the stand mixer and whisk attachment. Add sifted powdered erythritol and vanilla, then whip into firm peaks.
- Remove the sides of the springform pan and pipe on the whipped cream. Garnish with roasted pecans *see note 7. Slice into 12 slices. Enjoy!
Video
Notes
- Golden Monk Fruit Sweetener - This sweetener is made to mimic brown sugar. I like Lakanto's Golden Monk Fruit Sweetener, though Sukrin Gold works too. Don't have any? You can replace it with another granular sweetener such as Lakanto's Classic.
- Powdered Monk Fruit / Erythritol Sweetener - The best sugar free sweetener! I like Lakanto's Classic. I buy it in granular form and turn it into powdered (to save a few bucks). All you'll need is to grind the granular in a clean coffee grinder for a few moments to turn it into powder!
- Homemade Pumpkin Puree - Simply cut off the top of the pumpkin, scrape out the seeds and set aside if you want to make roasted pumpkin seeds. Discard the pulp. Place the whole pumpkin on a cookie sheet, bottom down, and roast in the oven at 350° until the pumpkin begins to sink into itself. Cool until it can be safely handled, cut the flesh from the skin and puree the pumpkin until smooth. If it's too thick, water can be added until it reaches the desired consistency.
- Scrape the bowl well in between each addition and especially before you pour over the crust, otherwise your cheesecake could potentially have white streaks in the top from not being fully mixed.
- You want to make sure there is about 0.5 inches of water in the pan, but the water must not reach the top of the tin foil, otherwise water will bubble into the cheesecake.
- Be patient - this Keto Pumpkin Cheesecake must be fully cooled before it can be served. Refrigerating it overnight is best!
- Roast raw pecans in a 350° oven for 5-8 minutes, depending on if they are halves or are have been chopped - keep an eye on them, pecans tend to burn quickly.
Nutrition
Serving: 1sliceCalories: 338kcalCarbohydrates: 20.2gProtein: 7.9gFat: 31.2gSodium: 250mgFiber: 1.9g
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