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Keto Pumpkin Cheesecake Recipe

Yaidy Santiago
Who knew a flourless pumpkin dessert could be so amazing?! With only 3 net carbs you'll be blown away by this keto pumpkin cheesecake's taste.
Prep Time 15 mins
Cook Time 1 hr 5 mins
Resting Time 1 hr
Course Dessert
Cuisine gluten free, keto, lowcarb, refined sugar free
Servings 9

Ingredients
  

Crust

  • 1 cup almond flour
  • 1/4 cup monkfruit sweetener
  • 1/3 cup unsalted butter melted
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice

Filling

  • 11 oz cream cheese softened
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup monkfruit sweetener
  • 1/2 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp baking powder

Instructions
 

  • Preheat the oven to 350F 
  • Place all the crust ingredients in a bowl. Mix with a rubber spatula until is all combined.
  • Prepare an 8x8 inch pan with parchment paper. Spread the dough on the bottom until is evenly flat. 
  • Place the crust in the oven for 20min. 
  • Mix all your filling ingredients in a bowl with an electric mixer or a food processor until all is well combined. 
  • Take your crust out of the oven and pour the filling mixture on top.
  • Place the pan in the oven for 40-45 minutes or until the center is slightly firm. Let it cool for 1 hour before cutting. Enjoy! 

Notes

3 net carbs per serving 

Keyword cheesecake, fall, flourless, pumpkin, thanksgiving