Devilish Keto Pumpkin Cheesecake
A creamy and delicious keto pumpkin cheesecake with only 1 gram of carbs per slice, perfect for autumn gatherings.
Ingredients
For the crust
- 1 cup Almond flour Can substitute with coconut flour (adjust quantity)
- 2 tablespoons Melted butter Use unsalted for best flavor
- 1 tablespoon Sweetener Erythritol or stevia recommended
For the cheesecake filling
- 16 ounces Cream cheese Softened for easy mixing
- 1 cup Pumpkin puree Use 100% pumpkin with no added sugars
- 3 large Eggs Essential for binding; flaxseeds can be used for a vegan version
- 1 teaspoon Vanilla extract For added flavor
- 1 teaspoon Cinnamon Can adjust based on taste preference
- 1 pinch Nutmeg Enhances the pumpkin flavor
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine almond flour, melted butter, and sweetener. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Make the cheesecake filling
- In another bowl, beat the softened cream cheese until smooth.
- Gradually add the pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Blend until well incorporated.
Bake
- Pour the filling over the prepared crust.
- Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
- Let it sit in the oven for an hour after baking to prevent cracking.
Chill and Serve
- Refrigerate for at least 4 hours, preferably overnight.
- Serve topped with whipped cream or a sprinkle of nutmeg if desired.
Notes
For a chewier crust, bake it for 10 minutes before adding the filling. Keep ingredients at room temperature for easier mixing.