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Rich & Creamy Classic Keto Pumpkin Cheesecake with Almond Flour Crust

A close-up slice of rich, creamy keto pumpkin cheesecake with a graham cracker style crust, sitting on a white plate.
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Make a decadent, low-carb pumpkin cheesecake perfect for fall holidays using an almond flour crust and keto-approved sweeteners.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered keto sweetener
  • 2 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). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix the almond flour and granulated keto 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 and let cool slightly.
  3. Reduce the oven temperature to 300°F (150°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered keto sweetener, beating until fully combined and creamy.
  5. Mix in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until just combined. Do not overmix.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Overmixing adds air, which can cause cracking.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For a water bath, wrap the outside of the springform pan securely with heavy-duty aluminum foil before placing it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • If you prefer a crustless version, omit the crust ingredients and press the cream cheese mixture directly into the greased pan. Adjust baking time slightly.
  • Serve chilled with a dollop of keto whipped cream if desired.

Nutrition

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