This low carb keto pumpkin cheesecake is a fall-focused spin on my classic sugar-free cheesecake. It has all the sweetness and creamy filling, plus the added rich flavor of pumpkin and warm spices. It’s a dessert so impressive, nobody will guess it’s a sugar-free pumpkin cheesecake! If you love pumpkin everything this time of year, be sure to check out my keto pumpkin roll, healthy keto pumpkin spice latte, or low carb keto pumpkin cookies.
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto pumpkin cheesecake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. Wholesome Yum Blanched Almond Flour blended into the crust helps keep every bite gluten-free, and tastes buttery, just like a flour-based crust. Try them and taste the difference!
Almond Flour Crust:
Wholesome Yum Almond Flour – With a fine grind and buttery flavor, it makes the perfect flour substitute for a classic cheesecake crust.Collagen Peptides – Makes a more sturdy crust without the need for flour, and keeps this sugar-free pumpkin cheesecake recipe gluten free, too. Plus, you get the benefits of collagen in your dessert!Besti Monk Fruit Allulose Blend – Adds naturally sweet flavor that tastes just like sugar, all with 0 net carbs added. You can substitute a different keto sweetener, but the texture come out more dry with most other options. (Check the sweetener conversion chart for amounts if you still want to use something else.)Unsalted Butter – I prefer the flavor of grass-fed butter, but your favorite unsalted variety will work. Coconut oil or ghee would also substitute nicely.Vanilla Extract – If you can use a high-quality vanilla, it makes a huge difference!
Low Carb Pumpkin Cheesecake Filling:
Cream Cheese – I recommend full-fat cream cheese for the richest flavor, but any variety will work.Pumpkin Puree – Be sure to get the kind that has only pumpkin — not pumpkin pie filling, which has sugar and other ingredients added.Besti Powdered Monk Fruit Allulose Blend – Unlike other sweeteners, this one dissolves effortlessly into the keto pumpkin cheesecake filling, and also locks in moisture, keeping every bite smoother and softer. Other brands tend to crystallize when you store them and can lead to a gritty texture, or a cooling effect.Eggs – Use whole, large eggs.Pumpkin Pie Spice – A rich spice blend of cinnamon, nutmeg, ginger, cloves, and allspice. Although you can find store-bought varieties (I like this one), you can also make homemade pumpkin pie spice in minutes!Cinnamon – For additional spiced flavor.Vanilla Extract
How To Make Low Carb Pumpkin Cheesecake
This section shows how to make pumpkin cheesecake keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. You can easily substitute collagen with unflavored whey protein powder. Avoid substituting the almond flour cup-for-cup with other keto flours, such as coconut flour, since they will make the crust too dry. If you need an alternative for the crust, check my keto cheesecake post for other options (including how to make it with no crust, for crustless keto friendly pumpkin cheesecake).
Storage Instructions
Store: Keep this low carb pumpkin cheesecake recipe covered in the refrigerator for up to 5 days. If you serve with sugar-free whipped cream, wait to add it until serving.Freeze: Wrap cheesecake (whole or in slices) in plastic wrap, followed by foil. Freeze for 1-2 months. Thaw in the refrigerator overnight before serving.
More Keto Pumpkin Recipes
Love pumpkin? Keep every bite sugar free with these mouthwatering pumpkin keto desserts! Even though this keto pumpkin cheesecake recipe is pretty straightforward, some people are concerned about cracks. This can happen with sudden temperature changes. Here are some tips to prevent it:
Use room temperature ingredients. It reduces the sudden change in temperature when the cheesecake goes into the oven, and also prevents your filling from being lumpy. Avoid over-baking. Like any cheesecake, low carb pumpkin cheesecake will crack if you bake it too long, plus the texture will be ruined. Remember that it should be jiggly like jello — not fully set! — when you take it out of the oven. It will set while chilling in the fridge.. Use a water bath if you want to be extra careful. I never do this, but it’s an option. A water bath makes the cheesecake temperature rise more gradually in the oven, reducing the chance of cracking. If you want to use a water bath, line the outside of the springform pan with foil, fill a bigger pan with water halfway, and place the foil lined pan into it. Bake as usual. Cool cheesecake on the counter before chilling. If you chill it right away, it will contract too rapidly and crack. Besides, you never want to put something hot into the fridge, which can lower the temperature in your fridge temporarily.
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
