Keto Pumpkin Cheesecake Recipe

Craving a decadent fall treat without the carb overload? Look no further! This keto pumpkin cheesecake recipe is the perfect way to indulge your sweet tooth while staying true to your low-carb lifestyle. It’s creamy, flavorful, and packed with all the warm spices you associate with pumpkin season.

Why You’ll Love This Keto Pumpkin Cheesecake:

• Low-carb and keto-friendly
• Rich and creamy texture
• Delicious pumpkin spice flavor
• Easy to make
• Perfect for holidays or any special occasion

Ingredients:

For the Crust:

• 1 ½ cups almond flour
• ¼ cup sweetener (erythritol or monk fruit)
• 6 tablespoons melted butter
• ½ teaspoon cinnamon

For the Filling:

• 16 ounces cream cheese, softened
• 1 cup pumpkin puree (not pumpkin pie filling)
• ¾ cup sweetener (erythritol or monk fruit)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ¼ cup sour cream

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make the crust: Combine almond flour, sweetener, melted butter, and cinnamon in a bowl. Press into the bottom of a 9-inch springform pan.
3. Bake the crust for 10-12 minutes, or until lightly golden. Let cool slightly.
4. Make the filling: In a large bowl, beat cream cheese and sweetener until smooth.
5. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sour cream. Beat until well combined.
6. Pour the filling over the pre-baked crust.
7. Bake for 50-60 minutes, or until the center is just set.
8. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
9. Refrigerate for at least 4 hours before serving.

Tips and Variations:

• For a richer flavor, add a tablespoon of pumpkin spice coffee creamer to the filling.
• Top with whipped cream and a sprinkle of cinnamon for extra indulgence.
• Store leftovers in the refrigerator for up to 5 days.

Enjoy this delicious and guilt-free keto pumpkin cheesecake! It’s the perfect dessert to satisfy your cravings this fall.

Ingredients:
Almond flour, sweetener (erythritol or monk fruit), melted butter, cinnamon, cream cheese, pumpkin puree (not pumpkin pie filling), sweetener (erythritol or monk fruit), large eggs, vanilla extract, pumpkin pie spice, sour cream

Tags:
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