This Amazing Keto Pumpkin Cheesecake makes me crave more
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Last week I went to the local farmers market and it immediately became clear to me…. its pumpkin time! And what is better than baking this amazing Keto Pumpkin Cheesecake recipe? Perfect as an autumn guilty pleasure! 🍰
By using Almond flour in this recipe and an alternative for sugar, we end up with a much lower amount of carbs, (about 5 net grams per piece). So you don’t have to feel guilty to eat this delicious low carb treat.
I prefer this Keto Pumpkin Cheesecake recipe over the Keto Pumpkin Muffins that I made about a month ago, because the fresh cream cheese just gives this pie more lightness and freshness.
Having said that, I will add more Keto Desserts in the coming weeks, so everyone on a Ketogenic diet can start preparing themselves for the holiday season.
How to make this delicious Keto Pumpkin Cheesecake?
There are just 5 simple steps to follow to make this delicious cake.
Ingredients Keto Pumpin Cheesecake
You need the following ingredients:
Ingredients for the low carb Almond flour crust:
- 96 grams / 1 cup of Almond flour
- 15 grams / 1.5 tbsp of Coconut flour
- 45 grams / 3 tbsp of melted butter
- 5 grams / 0.5 tsp pumpkin (gingerbread) spice
- 2 tbsp of powdered Erytritol
- Pinch of Himalayan salt
Ingredients for the filling:
- 450 grams / 2 cups of cream cheese at room temperature
- 225 grams / 1 cup of (home made) pumpkin puree
- 120 grams / 1 cup of powdered Erythritol or 3/4 tsp of Stevia - to taste
- 1 tsp of pumpkin (gingerbread) spice
- 1 Inside of a vanilla bean
- 2 large eggs at room temperature
Macro Overview Pumpin Cheesecake
Please find in the below screenshot the amount of carbs, protein and fat per item for the entire Keto Pumpkin Cheesecake recipe. Divide this by the amount of slices and you have your macro count for the crust.
Note: I personally do not eat a lot of sugar/sweetener, but you can always add a little bit in the crust (1/4 to 1/2 tsp of stevia or 2 tbsp of Erythritol).
Below is an estimate of the amount of carbs, protein and fat used in the filling for the entire low carb Pumpkin Cheesecake.
Below you can find an estimate of the total grams of carbs, protein and fat per slice of this delicious Keto Pumpkin Cheesecake.
Step by Step instructions
1. Start the prep work
Start with preheating the oven on 165 C/ 325 F. Prepare a cake pan with parchment paper and grease the inside edges with butter. Since my smaller cake pan was already in use, I used my bigger one for this recipe. This recipe is for 6 portions.
2. Make the Low Carb Keto Cheesecake crust
First we are going to make the crust of the Keto Pumpkin Cheesecake.
Mix the almond flour, coconut flour, ginger spice, powdered Erytritol and a pinch of salt in a bowl. Melt the 3 tablespoons of butter either in the microwave (do keep an eye on it, because it can easily get too hot and explode in the microwave, which happened to me the first time) or in a pan.
Add the melted butter in the dry mixture and stir well. If its too dry you can add a bit more melted butter. Once ready, scoop it in the cake pan and press down with a spoon. Because I used a bigger cake pan, I only used a bit more than half. Bake the crust for 15 minutes in the oven.
3. Prepare the Keto Pumpkin Cheesecake filling
In the meantime, we can start preparing the Keto Pumpkin Cheesecake filling.
Start with preparing the pumpkin puree. Cut a fresh pumpkin into 6 pieces and removed the seeds. Put it in the microwave with the skin still on it for 10 minutes. Let it cool down a bit before you can easily scrape the pumpkin off the skin. Blend a bit and your pumpkin puree is ready. Measure 1 cup and put it aside.
Now we will mix the cream cheese in a separate bigger bowl. Since it is already on room temperature, the cream cheese will be softer. Then add the home-made pumpkin puree, gingerbread spice and the inside of the vanilla bean.
Mix everything before adding the powdered erythritol or stevia. I like to taste the mixture to check the sweetness, so do NOT throw in the sweetener all at once, but add a bit at the time and taste to see if the filling is sweet enough for you. I used about 3/4 tsp of Stevia.
Once you are happy with the sweetness of the filling, add the eggs and mix everything until it is well incorporated.
For more information about keto sugar replacements, check
4. Bake the Cheesecake
Once the crust of the cake is ready, after about 15 minutes, take it out of the oven and let it cool down a bit.
Then add the filling on top of the piecrust and bake the Keto Pumpkin Cheesecake for 40 minutes.
5. Refrigerate the Cheesecake for 3 to 4 hours
I know it is tempting to try the Low Carb Keto Pumpkin Cheesecake right away, but trust me, let the cake cool down for about 15 to 30 minutes and then refrigerate for about 3 to 4 hours before serving it.
Enjoy your low carb dessert!
What about a Keto Salted Caramel Cheesecake next time?
Or if you have some pumpkin cravings, try our Keto Butternut Squash soup.
Looking for more Keto ideas? Check out our Keto Cauliflower Cheese Bake with an Indian curry twist!
Keto Pumpkin Cheesecake
Equipment
- Cake tray
- Bowl
- Kitchen scale
Ingredients
Keto Pumpkin Cheesecake crust
- 96 grams Almond flour
- 15 grams Coconut rasp/flour
- 45 grams Butter (melted)
- 5 grams Pumpkin/Gingerbread spice
- 2 tbsp Erythritol powder
- 1 pinch salt
Keto Pumpkin Cheesecake filling
- 450 grams Cream cheese (room temperature)
- 225 grams Pumpkin puree
- 120 grams Erythritol powder
- 1 tsp Pumpkin/Gingerbread spice
- 1 tsp vanilla / 1 vanilla bean
- 2 x large eggs (room temperature)
Instructions
- Preheat the oven on 165 C/ 325 F.
- Prepare a cake pan with parchment paper and grease the inside edges with butter.
Instructions Cheesecake crust
- Mix the almond flour, coconut flour, ginger spice, erythritol powder and a pinch of salt in a bowl.
- Melt the 3 tablespoons of butter either in the microwave or in a pan.
- Add the melted butter in the dry mixture and stir well.
- Bake the crust for 15 minutes in the oven. Then let it cool for 15 to 30 minutes before adding the filling.
Instructions Cheesecake filling
- For the pumpkin puree, cut a fresh pumpkin into 6 pieces and removed the seeds. Put it in the microwave with the skin still on it for 10 minutes. Let it cool down a bit before you can easily scrape the pumpkin off the skin. Blend a bit and your pumpkin puree is ready. Measure 1 cup and put it aside.
- Mix the cream cheese (room temperature) in a separate bigger bowl.
- Add the home-made pumpkin puree, gingerbread spice and the inside of the vanilla bean.
- Mix everything before adding the erythritol powder (or stevia). I like to taste the mixture to check the sweetness, so do NOT throw in the sweetener all in once, but add a bit at the time and taste to see if the filling is sweet enough for you.
- Once happy with the sweetness, add the eggs (room temperature). Mix everything until it is well incorporated.
- Add the filling to the cooled down crust.
- Bake for 40 minutes in the oven. Let the cake cool down for 30 minutes, before putting it in the fridge.
- Refrigerate for 3 to 4 hours before serving. Enjoy!
- This Keto Pumpkin Cheesecake is good for 6 portions.
For a detailed overview of all the macros (in total and per ingredient), please click here.
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