Keto Pumpkin Cheesecake Recipe | Guilt-Free Dessert For Your Sweet Tooth

This keto pumpkin cheesecake recipe is perfect for all dessert-lovers who are on a diet. With just a few adjustments, you can have this guilt-free pumpkin cheesecake for Thanksgiving or any special celebrations.

RELATED: 9 Guilt and Gluten-Free Cheesecake Recipes

How to Make Keto Pumpkin Cheesecake Recipe

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Ingredients:

For Crust (16 Yields): 

• 1 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoon granulated Swerve
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 7 tablespoons melted butter

For Filling: 

• 4 blocks softened cream cheese
• 1/2 cup brown sugar Swerve
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• Whipped cream and chopped toasted pecans for garnish

Reminder: Preheat your oven 350°. Prepare a mixing bowl for the ingredients.

Directions:

1. To make the crust, mix 1 1/2 cup of almond flour, 1/4 cup of coconut flour, granulated swerve, cinnamon, and salt.
2. Add melted butter to the dry mixture, and mix until all ingredients are well combined.
3. Using an  8″ springform pan, spread the crust in an even layer,
4. Bake the crust for 10 to 15 minutes or until it turns golden brown.
5. For the cheesecake filling, if your cream cheese is cold, microwave it for 10-20 seconds. To get the right texture, eggs and cream cheese should be at room temperature.
6. Beat the cream cheese and swerve together. Repeat the process until the mixture is fluffy. Don’t overmix the pumpkin cheesecake batter to avoid becoming runny.
7. Add the pumpkin pureé, eggs, vanilla, cinnamon, ginger, and salt. Beat until combined.
8. Pour the filling batter on top of the crust. Spread evenly using a spatula.
9. To make the water bath, pour enough amount of water until it reaches halfway through a larger baking pan.
10. Bake for 1 hour or until the center of the cheesecake jiggles.
11. Open the oven door and let it cool inside for 1 hour.
12. Make sure to remove the foil from the pan and refrigerate the cheesecake for 5 hours or overnight.

Serving Suggestion: You can add toasted pecans and keto-friendly whip cream for garnish. Serve with coffee or tea!

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If you’re going a ketogenic diet, don’t worry. You don’t have to give up desserts! The great thing about this recipe is you won’t even know it’s keto. Yes, it’s that good.

What your favorite all-time pumpkin dessert? Is cheesecake one of them? Let us know in the comments section!

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