keto pumpkin cheesecake dessert (Printable)

Creamy pumpkin cheesecake with a nutty almond crust, infused with warm spices and perfect for low-carb living.

# List of ingredients:

→ Crust

01 - 1 1/2 cups almond flour
02 - 1/3 cup powdered erythritol or monk fruit sweetener
03 - 1/4 cup unsalted butter, melted
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt

→ Filling

06 - 16 ounces cream cheese, softened
07 - 3/4 cup powdered erythritol or monk fruit sweetener
08 - 1 cup pumpkin puree (unsweetened)
09 - 3 large eggs
10 - 1/2 cup heavy cream
11 - 2 teaspoons vanilla extract
12 - 1 1/2 teaspoons pumpkin pie spice
13 - 1/2 teaspoon ground cinnamon
14 - Pinch of salt

→ Optional Topping

15 - 1/2 cup heavy cream, whipped (unsweetened or sweetened with keto sweetener)
16 - Dash of cinnamon, for garnish

# Steps:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine almond flour, powdered sweetener, melted butter, ground cinnamon, and pinch of salt in a mixing bowl. Press evenly into bottom of pan to form crust.
03 - Bake crust for 10 minutes, then remove and allow to cool slightly.
04 - In a large bowl, beat softened cream cheese and powdered sweetener until smooth and fluffy using a mixer.
05 - Add pumpkin puree, eggs, heavy cream, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix until just combined and smooth; avoid overmixing.
06 - Pour pumpkin filling over baked crust and smooth the surface.
07 - Bake for 40 minutes until center is just set with slight wobble. Turn off oven, crack door, and allow cheesecake to cool inside for 1 hour.
08 - Transfer cooled cheesecake to refrigerator and chill for at least 2 hours until fully set.
09 - Top with whipped cream and a dash of cinnamon before serving, if desired.

# Expert Advice:

01 -
  • Made with pantry staples like almond flour and cream cheese for hassle-free prep
  • Each slice has only 3 net carbs making it ideal for low-carb plans
  • No need for fancy equipment just a bowl and a mixer
  • It chills perfectly for make-ahead entertaining
  • The crust gets irresistibly nutty and golden
02 -
  • Low in sugar and only 3 net carbs per serving
  • Gluten free and safe for most allergies except dairy and nuts
  • Stays fresh covered in the fridge for up to 5 days
  • Freezes well for future desserts
  • Rich in healthy fats for sustained energy
03 -
  • Use room temperature cream cheese and eggs for ultra smooth filling
  • Clean your knife with hot water after each cut for neat slices
  • Let the cake cool in the oven before chilling to prevent surface cracks

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