Going on the Keto diet doesn’t mean you have to miss out on your favorite food. With a few modifications and a gluten-free crust, our easy pumpkin cheesecake becomes Keto friendly! Pumpkin spice season can resume as normal. This cheesecake will satisfy all of your pumpkin cravings, but because pumpkin is higher in carbs we suggest smaller slices to help keep in the Keto guidelines! It’s still an indulgence, but worth every single bite. Who knew low-carb could be so sweet?
Have you made this yet? Let us know what you think in the comments below!
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- Total Time:
- 7 hrs 30 mins
For the crust
- 1 1/2 c.
almond flour
- 1/4 c.
coconut flour
- 2 tbsp.
granulated Swerve
- 1/2 tsp.
cinnamon
- 1/4 tsp.
kosher salt
- 7 tbsp.
butter, melted
For the filling
- 4
(8-oz.) blocks cream cheese, softened
- 1/2 c.
brown sugar Swerve
- 1 c.
pumpkin purée
- 3
large eggs
- 1 tsp.
pure vanilla extract
- 1 tsp.
cinnamon
- 1/2 tsp.
ground ginger
- 1/4 tsp.
kosher salt
-
Whipped cream, for garnish
-
Chopped toasted pecans, for garnish
Directions
-
- Step 1Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.
- Step 2Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula.
- Step 3Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Step 4Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Step 5Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- Step 6Serve with a dollop of whipped cream and toasted pecans.
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