keto pumpkin cheesecake

This Keto Pumpkin Cheesecake is lighter than air and just the right amount of sweet. Here's how to make this easy, low-carb pumpkin-flavored cheesecake.

Keto Pumpkin Cheesecake

almond flour

c. coconut flour

granulated Swerve

cinnamon

kosher salt

tbsp. butter, melted

(8-oz.) blocks cream cheese,

c. brown sugar Swerve

pumpkin purée

eggs

pure vanilla extract

ginger

Whipped cream,

pecans,

the flavor was mostly there but it was super bitter, i had added some extra sweetener too after reading some comments but it still was just too bitter. none of my family liked it.

9.1 net carbs. 

This isn’t any every day item for anyone sticking to a true ketogenic diet; however, I believe a rare-occasion, prepared to push the envelope, maybe a “carb-load” day or limiting carbs elsewhere to indulge the opportunity to try it and even enjoy it.  

Like this Thanksgiving. 🦃 

Thanks for the recipe.

KB ✌🏻🤓

Just curious if the macros are for for the full 16 servings or 1 serving?

It needed more granulated sweetener plus a little stevia glycerite. Also some pumpkin spice seasoning. With tweaks it was amazing! So creamy and no cracks!

Ok this is the 3rd non-keto friendly recipe on your so called Thanksgiving keto foods list.  14 grams of net carbs per serving?  What an asinine suggestion to a serious ketogenic dieter.  I don’t like anyone who misleads people from their diet journey.  You’ve lost all credibility and I won’t be going back to your website for ANY of my keto needs.

This was pretty good, but needs WAY more spice!

https://streaming.hearstdigitalstudios.com/df2d75b8-1b1c-46a4-ae1c-e151ef327038/video_rover_16x9_1080p_hd_1521066820_77988.mp4

If You're Curious About Keto, You Need To Try This Cheesecake

No-bake, fairly instant and beautifully spiced! This scrumptious keto pumpkin cheesecake will keep you coming back for more all season long!

(No Bake!) Keto Pumpkin Cheesecake

graham cracker crust

pumpkin puree

powdered erythritol (or allulose, xylitol (to taste))

pumpkin pie spice

sour cream

cream cheese (at room temperature)

unsalted grass-fed butter (at room temperature)

vanilla extract

heavy

pumpkin pie spice (for dusting)

Note: one batch makes enough for 4 mini keto pumpkin cheesecakes. If you want to make a full-sized (8 inch) pie, I would suggest multiplying by 4 (i.e. adjust serving size in recipe card to 16).

Whip up two batches of our keto graham cracker crust. Press onto silicon molds (or muffin liners!) and refrigerate while you prepare the filling. 

For the keto graham cracker crust

Add the pumpkin, sweetener, pumpkin pie spice and salt to a small saucepan over medium/low heat. Cook, stirring constantly, until lightly golden and fragrant (2-4 minutes). Transfer to a small bowl and allow to cool completely.&nbsp;

Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.&nbsp;

Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed and completely smooth. Add vanilla extract and chilled pumpkin mixture and beat until fully combined.&nbsp;

Fold in whipped sour cream. Pipe or spoon cheesecake mixture into prepared molds. Freeze for 20 minutes or refrigerate for a couple hours (or overnight).&nbsp;

Optional: Serve with more whipped sour cream (or heavy cream) and a light dusting of pumpkin pie spice.&nbsp;Keep in the fridge for up to 4 days, and in the freezer afterwards.

For the keto pumpkin cheesecake

Keto pumpkin cheesecake in 20 minutes! These easy no-bake pumpkin cheesecake cups are deliciously creamy with a ginger cookie crust.

No Bake Keto Pumpkin Cheesecake Recipe

HighKey Ginger Spice Cookies (See blog post

butter

cream cheese, softened

tbsp Swerve Confectioners (divided)

pumpkin puree (room temperature)

tsp pumpkin pie spice

tsp vanilla extract

heavy whipping cream

mini cookies

Crush the mini cookies in the bag using a kitchen mallet or a rolling pin. They should be fine crumbs with a few larger pieces. Transfer to a bowl and toss with the melted butter.

Divide the mixture between 4 dessert glasses, pressing firmly into the bottom.

In a large bowl, beat the cream cheese with 1/4 cup of the powdered sweetener until smooth. Beat in the pumpkin puree, pumpkin spice, and vanilla extract.

In another bowl, beat the cream with the remaining sweetener until it holds stiff peaks. Reserve about 2 tablespoons of the whipped cream for the tops of the cheesecakes. Fold the remaining whipped cream into the pumpkin mixture until no streaks remain.

Spoon or pipe the pumpkin cheesecake into the jars, then refrigerate until firm, about 1 hour. Top with a little dollop of whipped cream and a mini ginger cookie.

Thank you for sharing this recipe. Rather late on 11/22/23 I searched for keto pumpkin desert recipes. Yours came up and thank goodness I had all the necessary ingredients. For several years, I have been using your recipes and never have had any qualms about your recipes.

How do I keep the crust from sticking so  firmly to the bottom of the dish? Otherwise, it was delicious!

So dang good! I used Simple Mills Honey Cinnamon Sweet thins (could not find high ket at my market) and the whole thing was so good! Will be making again very soon!

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Top 3 keto pumpkin cheesecake recipes from across the web

The most viewed keto pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Keto Pumpkin Cheesecake

(No Bake!) Keto Pumpkin Cheesecake

No Bake Keto Pumpkin Cheesecake Rec...

The most viewed keto pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine