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Creamy Keto Pumpkin Cheesecake with Almond Flour Crust

A perfect slice of rich, orange keto pumpkin cheesecake with a dark crust on a white plate.
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A recipe for a rich, creamy, sugar-free pumpkin cheesecake using an almond flour crust, suitable for a ketogenic diet.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or preferred keto sweetener
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup erythritol or preferred keto sweetener
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. Prepare the crust: Mix the almond flour and 1/4 cup sweetener in a bowl. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, 3/4 cup sweetener, vanilla extract, pumpkin pie spice, and salt. Beat until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Cover and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For a smoother texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a crustless version, skip steps 1 and 2 and simply pour the filling into a greased 9-inch springform pan.
  • Use pure pumpkin puree, not the pre-spiced pumpkin pie filling, to control the sugar and spice levels.

Nutrition

Find it online: https://sundayflavor.com/keto-pumpkin-cheesecake-recipe/